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Butternut Squash Risotto with Sage Brown Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 39 reviews
  • Author: Ava
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This rich and creamy Butternut Squash Risotto with Sage Brown Butter combines roasted butternut squash, crispy chorizo, and melted cheeses for an indulgent dish that is perfect for cozy fall dinners or special occasions. The addition of nutty brown butter and crispy sage leaves elevates this risotto, making it both comforting and gourmet.

Ingredients

Scale

Roasted Butternut Squash

  • 1 butternut squash (roughly 1kg/2lb)
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Risotto

  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 onion, finely diced
  • 4 garlic cloves, crushed
  • 1 1/2 cups arborio rice
  • 1/4 cup white or rose wine
  • 4 cups hot vegetable or chicken stock
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup gruyere cheese, grated

Crispy Topping and Brown Butter Sage

  • 2oz/50g chorizo, casing removed and diced
  • 2 tablespoons butter
  • A handful of sage leaves
  • Extra grated parmesan cheese for serving

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400F/210C and line a baking tray with baking paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt. Place the squash cut side down on the tray and roast in the oven for about 45 minutes until the flesh is very soft and slightly charred.
  2. Cook the Chorizo: While the squash roasts, heat a large high-sided pan or skillet over medium heat. Add the diced chorizo and cook, stirring occasionally, until it becomes crispy and browned, about 2-3 minutes. Remove the chorizo from the pan and set aside on a plate.
  3. Sauté Onions and Garlic: Add 1 tablespoon olive oil to the same pan and reduce heat to medium. Add the diced onion and 1 teaspoon salt. Cook, stirring frequently, until onions soften and become translucent, about 5 minutes. If onions brown too quickly, add a splash of water to prevent burning. Stir in the crushed garlic and cook for 1 more minute.
  4. Toast the Rice and Deglaze: Add the arborio rice to the pan with onions and garlic, stirring for 2 minutes to lightly toast the grains. Pour in the wine and stir, allowing it to bubble and reduce for about 2 minutes to evaporate the alcohol.
  5. Add Roasted Squash and Stock: Scoop the roasted butternut squash flesh directly into the pan with the rice (it will break up while cooking). Stir the squash through the rice. Begin adding the hot stock, one ladleful at a time, stirring constantly. Wait until the stock is mostly absorbed before adding the next ladle. Continue until all stock is absorbed and the rice is al dente with a slight bite.
  6. Finish the Risotto: Remove the pan from heat. Stir in grated parmesan and gruyere cheese until the risotto is creamy and well combined.
  7. Prepare Sage Brown Butter: In a small pan over medium heat, melt the butter. Continue to cook and stir until the butter foams, turns golden brown, and smells nutty with brown specks visible. Carefully add the sage leaves, tossing them in the butter for about 1 minute to crisp. Remove the pan from heat.
  8. Assemble and Serve: Divide the risotto among plates. Top with crispy chorizo pieces. Spoon the brown butter with crispy sage leaves evenly over the top. Finish with extra grated parmesan cheese. Serve hot and enjoy the gooey, flavorful dish.

Notes

  • This all-in-one pot risotto with comforting fall flavors is luxurious enough for special occasions.
  • The crispy chorizo adds a wonderful texture contrast and rich flavor to the creamy risotto.
  • Start cooking the chorizo and onions while the squash roasts to save overall preparation time.
  • If onions begin to brown too quickly, adding a splash of water can help soften them without burning.
  • You can use either vegetable or chicken stock based on your preference to make the risotto vegetarian or non-vegetarian.
  • For an extra indulgent touch, use high-quality parmigiano-reggiano and gruyere cheeses.
  • Be cautious when adding sage to hot butter as it may splatter; use a long-handled spoon or tongs.

Nutrition

  • Serving Size: 350g
  • Calories: 520 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 6 g
  • Protein: 18 g
  • Cholesterol: 60 mg

Find it online: https://crunchyfork.com/butternut-squash-risotto-with-sage-brown-butter-recipe/