Creamy Butternut Squash and Sage Risotto Recipe
Have you ever made risotto where it clumped together more like a pilaf rather than a risotto? Well, today I'm going to show you how to make a velvety, creamy, porridge-like risotto just like the ones you get in restaurants. This recipe for butternut squash and sage risotto is not only easy to follow, but it also guarantees perfect results every time.
To start, you'll need a pound of butternut squash (traditional or honey nut squash will work). Peel the squash and cut it into bite-size pieces. Roast the squash in the oven at 400 degrees Fahrenheit until caramelized, which will add great flavor to the risotto.
While the squash is roasting, prepare your shallots, garlic, and sage. Sweat the shallots in butter until soft, then add the garlic and sweat it for an additional 30 seconds. Next, toast the short grain rice (arborio or carnaroli) for a minute before deglazing with dry sherry to enhance the flavor.
Now, it's time to start adding the chicken stock. Warm the stock on the back burner, and gradually ladle it into the rice a little at a time. Continuously stir the rice to keep it hydrated and prevent clumping.
Once the squash is cooked, add it to the rice in bite-size pieces. Mash it slightly with the back of a ladle or a spoon to give the risotto a creamy consistency with a touch of texture. Finish by adding a ladle of chicken stock and reducing it by about half. Finally, remove the risotto from heat and stir in grated Parmigiano-Reggiano and mascarpone cheese to make it super creamy.
Season the risotto with salt and pepper, and it's ready to be served. Garnish with fresh sage leaves for an extra touch of flavor. Enjoy this restaurant-quality risotto immediately.
Ingredients:
- 1 pound of butternut squash (traditional or honey nut squash)
- Canola oil for roasting
- 2 shallots, finely diced
- 2 cloves of garlic, minced
- Fresh sage leaves, thinly sliced
- 2 cups of short grain rice (arborio or carnaroli)
- Dry sherry for deglazing
- Chicken stock (or vegetable stock) for cooking
- Grated Parmigiano-Reggiano cheese
- Mascarpone cheese
- Salt and pepper to taste
Cooking steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and cut the butternut squash into bite-size pieces.
- Toss the squash with canola oil and spread it on a baking sheet. Roast in the oven until caramelized.
- In a large saucepan, sweat the shallots in butter until soft. Add the minced garlic and sweat for an additional 30 seconds.
- Toast the short grain rice in the saucepan for about a minute.
- Deglaze the rice with dry sherry to enhance the flavor.
- Gradually add chicken stock to the rice, stirring continuously to keep it hydrated.
- Once the squash is cooked, add it to the rice and mash it slightly with a ladle or spoon.
- Continue adding chicken stock gradually until the rice is cooked and creamy.
- Remove the risotto from heat and stir in grated Parmigiano-Reggiano and mascarpone cheese.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh sage leaves.
