Butternut Squash Risotto Recipe. Risotto is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. The butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.
Recipe courtesy of Williams-Sonoma
- 7 tablespoons unsalted butter
- 2 tablespoons minced fresh sage
- 6 cups vegetable or chicken stock
- 2 cups butternut squash puree
- 2 tablespoons olive oil
- 2/3 cup caramelized onions
- 2 cups Arborio rice
- 1 teaspoon minced fresh rosemary
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
- 1 In a small saucepan over medium heat, melt 4 tablespoons of the butter. Add 1 tablespoon 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.
- 2 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.
- 3 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.
- 4 Stir in the remaining 1 tablespoon sage and the rosemary. Add the wine and stir until it is absorbed.
- 5 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.
- 6 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 tablespoons butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy.
- 7 Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately.