Butternut Squash Risotto
A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.
A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.
- Carbohydrate 83.5284677924379 g
- Cholesterol 55.8850000171324 mg
- Fat 26.1441044528558 g
- Fiber 3.52633885473675 g
- Protein 20.3395305679513 g
- Saturated Fat 11.995403002544 g
- Serving Size 1 1 Serving (648g)
- Sodium 793.718778444441 mg
- Sugar 80.0021289377012 g
- Trans Fat 1.67622761160346 g
- Calories 660 calories
Step-by-step
- In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
- In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
- In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
- Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
- When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.
Adapting for Dietary Needs
Traditional risotto relies heavily on butter and Parmigiano-Reggiano for its signature unctuous finish, but modifications are straightforward. To replace the dairy without sacrificing mouthfeel, substitute the finishing butter with cold-pressed extra virgin olive oil or a plant-based alternative with a high fat content. When swapping out the chicken stock for a vegetable broth, ensure the liquid is seasoned adequately before combining with the squash puree. Low-sodium broths require extra salt to prevent the dish from tasting flat, as Arborio rice absorbs a significant amount of seasoning during the thirty-minute simmering process.Technique and Scaling
Maintaining a low simmer on the stock mixture is critical; adding cold liquid to the pan drops the temperature of the rice and halts starch release. When doubling this batch for larger gatherings, use a wider pan rather than a deeper one to ensure the grains cook evenly across the bottom surface without overcrowding.
