This roasted butternut squash risotto with fried sage is really creamy (thanks to the butternut squash puree and cheese!) and easy to prepare. It’s the perfect meal to serve when you have guests at home.
Roasted Butternut Squash Risotto with Fried Sage
4
servings20
minutes35
minutes55
minutesThis roasted butternut squash risotto with fried sage is really creamy (thanks to the butternut squash puree and cheese!) and easy to prepare. It’s the perfect meal to serve when you have guests at home.
Ingredients
- Squash
1 butternut squash, cut into ½ inch cubes
6 whole garlic cloves, skin removed
3 tbsp of olive oil
Pinch of cinnamon
¼ to ½ cup of vegetable broth (for the butternut squash puree)
- Risotto
+/- 4 ½ cups of vegetable stock
2 tbsp of olive oil
2 shallots, cut into small cubes
1 ½ cup of risotto rice (Arborio)
½ cup of white wine
1 cup of parmesan cheese (parmigiano-reggiano)
2 tbsp of unsalted butter
- Sage
20-25 sage leaves
2 tbsp of olive oil
Instructions
- Preheat the oven to 400F. Place the butternut squash cubes on a baking pan. Fold the garlic cloves in aluminium paper and place on the baking pan as well. Drizzle olive oil on the butternut squash and garlic cloves (3tbsp). Add a pinch of cinnamon on the squash and season well. Cook for 25-30 minutes, turning half way through.
- Fry the sage leaves. In a pan over medium heat, add olive oil. When the oil is hot, add the sage leaves and cook for 15 seconds. Remove and place on a paper towel to remove any excess of oil.
- Prepare the risotto. In a medium pot, heat the vegetable stock. In a big casserole, sauté olive oil with the shallots for 5-7 minutes, until tender. Season well. Add rice and mix well. Cook for another minute.
- Deglaze with white wine and make sure the wine is completely reduced.
- On medium heat, add broth to the rice: 1 cup at a time, stirring well and making sure there’s no broth left before adding another cup of broth. Repeat 4-5 times until there’s no broth left. It’ll take about 20 minutes. If the rice is not al dente yet, add more water.
- Prepare the butternut squash puree. Add ⅔ of the cooked butternut cubes and the roasted garlic cloves to a food processor with ¼ cup of vegetable stock. Blend to get a smooth texture. Add more broth if needed.
- Add butternut squash puree to the cooked risotto and mix well. Remove risotto from the heat and add parmesan cheese and butter. Mix and season well.
- Serve the risotto on a plate or bowl, garnish with remaining butternut squash cubes, sage leaves and more parmesan cheese.
