Butternut Squash Risotto with Brown Butter and Sage Recipe
Combining brown butter, sage, and butternut squash is a timeless culinary classic. So why not elevate this comforting trio by incorporating it into one of my favorite dishes—risotto? This Butternut Squash Risotto with Brown Butter and Sage recipe is creamy, flavorful, and well worth the effort.
The Key to Good Risotto
If you’ve watched cooking shows like MasterChef or Top Chef, you might think risotto is a daunting dish. The truth is that making excellent risotto boils down to two essentials: patience and stirring.
Plan for about 45 minutes from start to finish, and prepare to give the dish your undivided attention. The key is to add warm liquid gradually, allowing it to absorb fully before the next addition, all while stirring constantly. Follow this method, and you’ll achieve a creamy and delicious risotto every time.
Ingredients You’ll Need To Make Butternut Squash Risotto
- Butternut Squash: One medium squash, peeled and cubed into bite-sized pieces. Pre-diced squash from the store works, too.
- Butter: About five tablespoons are needed to make brown butter.
- Shallot: One small shallot, minced (approximately 1/4 cup).
- Sage: Two tablespoons of sage leaves, cut into ribbons, plus extra whole leaves for garnish.
- Stock or Broth: Chicken broth is my preference, but vegetable stock works just as well. Warm it before use.
- Arborio Rice: The ideal rice for creamy risotto.
- White Wine: Adds depth of flavor when deglazing the pan.
- Parmesan Cheese: Freshly grated parmesan or Parmigiano Reggiano.
Step-By-Step Instructions
- Warm the broth: Heat the broth in a pan on the stove over low heat. Preheat your oven to 425°F.
- Roast the squash: Toss the diced butternut squash with olive oil, kosher salt, and black pepper. Spread it on a baking sheet and roast for 15 minutes or until tender but not mushy. Set aside.
- Make brown butter: In a large pot or Dutch oven, melt the butter over medium heat, stirring occasionally. Let it bubble and foam for 5–7 minutes until it turns deep brown and smells nutty.
- Cook the aromatics: Add the shallots and sage to the browned butter, cooking for 3–4 minutes until softened.
- Toast the rice: Stir the arborio rice into the pot, coating it in the butter. Toast for 2–3 minutes until the grains appear translucent. Deglaze the pan with white wine, stirring until the liquid is absorbed.
- Add the broth: Gradually add warm broth one ladle at a time, stirring constantly. Allow each addition to absorb before adding the next. Continue this process until the rice is creamy and al dente. If the rice is still firm, add more liquid as needed.
- Finish the risotto: Gently fold in the roasted butternut squash and parmesan cheese. Heat through and adjust the seasoning with salt and pepper.
- Optional garnish: Heat a small amount of butter or oil in a pan over medium heat for fried sage leaves. Fry the whole sage leaves until crisp, then drain on a paper towel. Use them to top the risotto for added texture and flavor.
Tips for Success
- Be patient: Gradually adding broth and letting it absorb is crucial to achieving the risotto’s signature creamy texture.
- Keep the broth warm: Using cold or room-temperature broth can shock the rice and disrupt the cooking process.
- Don’t rush the stirring: Constant stirring ensures the rice cooks evenly and releases its starch for that velvety consistency.
Perfect Butternut Squash Risotto With Brown Butter And Sage Recipe
This Butternut Squash Risotto with Brown Butter and Sage recipe is perfect for cozy nights when you want something indulgent yet simple. The nutty aroma of brown butter, the earthy sage, and the sweetness of roasted butternut squash come together beautifully in every bite. Serve it as a hearty main or an impressive side dish.
Other Italian Dishes To Try:
Easy One Pot Pasta Recipe, Perfect Every Time,
Buttery Wild Mushroom Pasta With Burrata And Herbs,
Ragù vs Bolognese: What Is The Difference Between Them
Spicy Calabrian Chili Risotto Recipe
Butternut Squash Risotto with Brown Butter and Sage
Ingredients
- 1 medium butternut squash, peeled, cubed
- 4 cups chicken broth
- 1 shallot, minced (about ¼ cup)
- 5 tablespoons butter
- 1/2 cup dry white wine
- 1¼ cups arborio rice
- 2 tablespoons sage leaves cut into ribbons, plus several whole leaves for garnish
- 1/2 cup parmesan cheese or Parmigiano Reggiano
- kosher salt and black pepper for seasoning
Instructions
- Heat the broth in a pan on the stove over low heat. Preheat your oven to 425°F.
- Toss the diced butternut squash with olive oil, kosher salt, and black pepper. Spread it on a baking sheet and roast for 15 minutes or until tender but not mushy. Set aside.
- In a large pot or Dutch oven, melt the butter over medium heat, stirring occasionally. Let it bubble and foam for 5–7 minutes until it turns deep brown and smells nutty.
- Add the shallots and sage to the browned butter, cooking for 3–4 minutes until softened.
- Stir the arborio rice into the pot, coating it in the butter. Toast for 2–3 minutes until the grains appear translucent. Deglaze the pan with white wine, stirring until the liquid is absorbed.
- Gradually add warm broth one ladle at a time, stirring constantly. Allow each addition to absorb before adding the next. Continue this process until the rice is creamy and al dente. If the rice is still firm, add more liquid as needed.
- Gently fold in the roasted butternut squash and parmesan cheese. Heat through and adjust the seasoning with salt and pepper.
- Optional garnish: Heat a small amount of butter or oil in a pan over medium heat for fried sage leaves. Fry the whole sage leaves until crisp, then drain on a paper towel. Use them to top the risotto for added texture and flavor.
