Yes…another butternut squash recipe! No…this will not be the last one. We still have quite a few of them gracing the shelves of our pantry! Yeah for a banner squash harvest here in the Heartland! This is a perfect dish for our Thanksgiving meal! The brightly colored butternut squash stands out against the creamy white risotto…a delicious invitation to enjoy.
Gather your ingredients of squash, chicken broth, dry white wine, arborio rice, butter, Parmesan cheese and fresh sage leaves.
Peel and dice one butternut squash. You will not need all of it, but what you don’t use place in a zipper bag in your fridge. It will keep for several days like that.
Melt 2 T. butter in sauce pan and place 2 c. of cubed squash in pan. Season with salt and pepper and cook over medium high heat for 5-6 minutes or until edges start to soften.
Add 1c. rice and stir into squash. Add 1/2 c. wine and simmer until liquid has been soaked up, 1-2 minutes.
Add 1/2 c. hot chicken broth (will use about 5 c. total) and stir well over medium heat, until most of the liquid has been absorbed. Continue adding hot broth in 1/2 c. increments, stirring until absorbed. In 35-40 minutes, the rice will be soft and mixture will be creamy. The small grains become exceptionally creamy as the dish slowly simmers.You cannot leave the stove during this process as the stirring assists in the creaming process.
Finish by adding 1/2 c. grated parmesan cheese and 1 T. minced fresh sage leaves.
Remove from heat and serve, garnished with additional sage leaves and grated parmesan cheese. If you don’t care for the strong sage flavor, you could substitute fresh parsley or chives.
This dish is full of flavor and creamy in texture! It is a great fall/winter side dish and will definitely be a repeat here in my Sweet Basil Kitchen! Add additional stock when heating your left-overs.
Butternut Squash Risotto
2 c. butternut squash, peeled cut into 1/2” cubes
1/2 c. white wine
2 T. butter
1 c. Arborio rice
5 c. hot chicken broth (more or less may be needed)
salt and pepper to taste
1/2 c. grated parmesan cheese
1 T. chopped sage leaves
Melt butter in sauce pan. Place squash in pan and stir, cooking over medium high heat for 5-6 minutes or until squash edges start to soften. Add rice and wine and stir until evaporated. Add 1/2 c. hot chicken broth and continue stirring over medium heat, until liquid is absorbed. Continue this process for the next 30 minutes, until rice is tender and mixture is creamy. Add cheese and sage and stir. Remove from heat and serve with additional grated parmesan cheese and sage leaves.
I love butternut squash risotto!!!