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- Dish type
- Main course
- Squash risotto
- Butternut squash risotto
This is a very quick risotto-style vegetarian dish that's packed with flavour from butternut squash, garlic, sage and rosemary.
1 person made this
- 200g Arborio risotto rice
- 1 onion, finely diced
- 1 clove garlic, finely chopped
- 200g butternut squash, cubed
- 1L hot vegetable stock
- salt and pepper, to taste
- 4 sage leaves, thinly sliced
- freshly chopped rosemary, to taste
- 2 tablespoons butter
- grated Parmesan, to serve
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Melt the butter in a saucepan over medium heat; add onion and garlic and stir for 2 to 3 minutes to soften. Stir in butternut squash and a ladle of the stock.
- Add rice to the saucepan and stir well. Simmer uncovered, adding stock, one ladle at a time, stirring until liquid is absorbed. Cook until the rice is tender.
- Stir in the sage and rosemary. Serve with grated Parmesan on top.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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Butternut Squash Risotto
Risotto is a nice, comforting dinner. It’s creamy and delicious. And it’s totally filling. So all you need is a bowl to fill you up, and if you want to add a little side salad to complete your dinner then that’s a good idea too. Butternut Squash Risotto is filled with the great fall flavor of butternut squash.
We love risotto, it’s one of those meals that make you feel like you’re eating out in a fancy restaurant, or that you know you’re way around the kitchen. Truth is, it’s really not complicated at all, it just requires patience. Some of my favorite risotto recipes are Spring Asparagus Risotto, Creamy Mushroom Risotto, Seared Scallops over Wilted Spinach Parmesan Risotto and this grain-free Carrot “Rice” Leek and Bacon Risotto.
Making risotto is a labor of love. You have to be patient, stirring the rice and adding more broth a little at a time. But in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out.
I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for this Spaghetti with Creamy Butternut Leek Pasta later in the week.
It’s also really filling, one serving will fill easily you up. You can also serve it with a salad on the side, or as a side dish with fish, pork or chicken. As a side dish, reduce the serving size 1/2 cup per person.
I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand. Then grate it myself when I need it. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket.
- 2 cups cubed butternut squash
- 2 tablespoons butter
- ½ onion, minced
- 1 cup Arborio rice
- ⅓ cup dry white wine
- 5 cups hot chicken stock
- ¼ cup grated Parmesan cheese
- salt and ground black pepper to taste
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-high heat. Add onion cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
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1. Before you make the risotto, heat oven to 220C/fan 200C/gas. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
2. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
3. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
4. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Butternut squash & sage risotto
Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Here’s what you’ll need
This butternut squash recipe is one of those that looks like it would be a complicated mess to create, but in all actuality is a very simple recipe that uses only 9 straightforward ingredients. I love to load mine up with onion and garlic, so feel free to do the same if it fits your preference! And don’t forget to top it off with parmesan and butter to achieve that signature creaminess.
- Olive Oil: As always, we’ll be using olive oil to sauté and prepare the veggies.
- Butternut Squash: The star ingredient of this recipe, we’ll be using 3 cups of butternut squash. That will equal about ½ of a medium squash. Be sure to dice it into small pieces for quicker cooking.
- Garlic and Onions: These two powerful ingredients will make up the flavorful base of our risotto! We will cook briefly until softened, and then add in the risotto.
- Arborio Rice: We’re sticking with Arborio rice, a medium-grain rice with a lot of amylopectin starch, making it creamy when cooked!
- Wine and Broth: Add a splash of wine (optional), and then slowly add the broth in batches. Stir after each addition until the broth is totally absorbed into the risotto.
- Cheese and Butter: Once the risotto is tender and ready to eat, add a healthy handful of shredded parmesan and a slab of butter. Stir to melt and serve!
- Olive oil – 3 tablespoons.
- Butter – 50 grams.
- Butternut squash – 1 kg. (It should be peeled and cut into bite-size chunks)
- Sage – a bunch (It should be roughly chopped and leaves picked).
- Finely chopped onion – 1 no.
- Vegetable stock – 1-1/2 l.
- Finely grated parmesan or vegetarian alternative – 50 grams.
- White wine – 1 small glass.
- Risotto rice – 300 grams. (You can use Arborio).
Roasted Butternut Squash Risotto with Sage
Roasting squash for this recipe intensifies the flavor and is perfect for fall. Risotto is so easy. Give this a try!
- 1 whole Butternut Squash
- 3 Tablespoons Or More Extra Virgin Olive Oil, Divided
- 1 whole Small Onion, Diced
- 1 clove Garlic, Minced
- 1 cup Arborio Or Carnaroli Rice
- 2 Tablespoons Fresh Sage, Minced
- 1 Tablespoon Fresh Thyme, Minced
- ½ cups White Wine
- 5 cups Or More, Chicken Stock, Warmed
- ½ cups Grated Parmigiano Reggiano Cheese
Peel squash with a vegetable peeler. Trim ends. Cut squash in half, vertically. (You can save one half for another use—roast it and serve it with dinner tomorrow). Scoop out seeds. Cut squash into 1-inch cubes and place on a foil-lined baking sheet. Drizzle with some olive oil, salt and pepper. Bake at 350 degrees until tender, about 25 minutes. Test with a fork. You want nice crispy carmelized pieces. Do not be afraid to roast the squash a little longer.
Meanwhile, start risotto. In a medium-sized pot (I use a Chef’s pan with sloping sides, it makes stirring the risotto easier), add 2 tablespoons olive oil and chopped onion. Saute onion until it starts to get a little soft, about 5 minutes. Add garlic and saute for 1 minute. Add rice and toast the rice, stirring for about 2 to 3 minutes. Add herbs and stir.
Add wine and let simmer for a couple of minutes. Start adding stock with a ladle, just a couple of ladles at a time. Stir the risotto and leave uncovered at a simmer. When the stock has almost completely evaporated, add a couple more ladles and stir. Continue this until risotto is creamy, about 25 minutes. Turn off the heat and add cheese and roasted squash.
Tips for Preparing Butternut Squash
While butternut squash is relatively straightforward to peel and cut, a vegetable peeler and well-sharpened knife will make peeling and chopping the squash less of a hassle. Simply use the knife to cut off the ends of the squash and then peel off the skin with the vegetable peeler. Then slice it lengthwise down the middle, scrape out the seeds and chop the flesh into approximately 1-inch cubes.
You can also microwave the squash before you begin peeling to make the process easier. To do this, pierce the squash a few times with a fork and microwave it whole for 1 – 2 minutes. This helps loosen and soften the skin, making it easier to remove.
However, if peeling and chopping isn’t your thing, you can also find pre-peeled and pre-chopped butternut squash in the produce aisle at your grocery store.