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Butternut Squash Risotto

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Rather than adding the squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the dish sweeter.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2004

Ingredients

  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish

Directions

  1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.

  2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.

  3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

  4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Cook's Notes

Dried sage has a stronger flavor than fresh; use 1/2 teaspoon dried sage in place of each tablespoon of chopped fresh.

Reviews Add a comment

  • JessicaSophia
    27 OCT, 2013
    Made this for dinner tonight. It was pretty good, although I wished it had a little more flavor. I felt like I had to add more salt and cheese than the recipe called for. I even suspected it would be a bit bland and sauteed a shallot with the squash. Also, the squash stayed pretty firm, I would have liked it to be a little more tender. A tip It may seem at first like there is too much squash for the amount of rice, but the rice expands and the balance ends up perfect.
    Reply
  • skeeter61
    21 NOV, 2010
    FABulous! A few changes, though... added a chopped onion with the squash. Used hard apple cider instead of wine -- it was open. Omiited the sage and used Lupo Romano instead of Parmesan. Served it with http://www.wholeliving.com/recipe/cinnamon-spiced-moroccan-chicken It's a keeper!!
    Reply
  • mbeele
    28 OCT, 2010
    What can I substitute for the wine?
    Reply
  • vannellashake
    9 NOV, 2009
    Very good for my first attempt at risotto. I halved the recipe and found it to be a bit dry. I was steaming vegetables at the time and added the extra water from the pan to the risotto. Still undeniably creamy and comforting. Looking forward to the leftovers.
    Reply
  • vedaloca
    26 MAR, 2009
    Sooo good. I first made this at our cabin last summer. It was so good I made it for breakfast the next day. It is a great vegetarian side for Thanksgiving (if you need one). You can also put in in ramekins for a personal touch.
    Reply
  • Tonia
    18 NOV, 2008
    Yummy! A new 'comfort' food favourite! Adjustments: I cut the parmesan to 1/4 cup and swapped 8oz of stock for 8 oz of water, to make it a little more kid-friendly and less rich. I used 1/2 teaspoon of dried sage leaves too! Everybody loved it, even the kids. I would make it again, for sure!
    Reply
  • greenpea1128
    12 NOV, 2008
    This was soo delicious! Very easy, although time consuming. My fiance said he though it was one of the best dishes I've made. Finding fresh sage is worth the effort.
    Reply
  • ehguy11
    15 JUN, 2008
    This is a relatively easy risotto recipe. The butternut squash really makes it savory and gives it a nice consistency. It can be made vegetarian by using vegetable broth. It comes out just as good.
    Reply