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Creamy Roasted Squash Risotto with Crispy Sage in Le Creset Pan

Creamy Roasted Squash Risotto with Crispy Sage


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  • Author: White Sparrow
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1/2 butternut squash, peeled + diced (or 2 heaping cups of prepared diced)
  • 1 tablespoons olive oil, divided in half
  • 5 tablespoons butter, divided
  • 810 fresh sage leaves
  • 2 medium shallots, minced
  • 1 cup arbiatta rice
  • 1 large garlic clove, minced
  • 1/2 teaspoon salt and pepper, plus more for seasoning at the end
  • 3/4 cup white wine
  • 34 cups chicken bone broth (or vegetable stock)
  • 1 heaping cup freshly grated Parmesan cheese
  • fresh thyme sprigs

Instructions

  1. Preheat your oven to 400F. Place the diced butternut squash on a baking sheet tray and drizzle the olive oil on top. Toss to coat and sprinkle a large pinch of each salt and pepper. Spread out and roast in the oven for 10 minutes.
  2. Check on the squash (depending on the size of your dices) – use a fork or knife for tenderness. Toss and roast for more time if needed. Remove from the oven when finished cooking and let cool on the baking sheet tray until needed.
  3. Meanwhile, start the risotto by melting 3 tablespoons butter in a medium saucepan with edges, over medium/low heat. Once melted add in the sage leaves (place them around the pan so they aren’t touching) and pan fry them for 1 minute on each side. Remove from the pan and place them on a small plate or cutting board.
  4. Add the shallots and sauté for 2-3 minutes, stirring occasionally until they are softened. Add in the rice, garlic, salt and pepper Stir to coat the rice with the butter mixture. Cook for 2 minutes, stirring occasionally.
  5. Pour in the wine and stir to combine. Let the mixture come up to a simmer and stir until the wine has been absorbed.
  6. In batches, pour in 1 cup of chicken bone broth. Stir to combine and let it come up to a simmer. Stir occasionally (roughly every 30 seconds). When most of the liquid has been absorbed, start this process over again with 1 cup of broth and stirring occasionally.
  7. Add in 1/2 of the roasted butternut squash. Stir to combine and continue cooking.
  8. Taste test the rice after 3 cups of liquid have been added. If the rice still has a bite add in 1/2 cup and stir. When the rice is almost finished cooking, turn the heat off. Taste test for salt – sprinkle in more if needed.
  9. Pour in any remaining broth, the rest of the squash, Parmesan cheese, 2 tablespoons of butter and about 1 teaspoon fresh thyme leaves.
  10. Serve with the fried sage leaves as a garnish and enjoy right away.

Notes

When I say “prepared diced”, I mean store bought in your produce section. My grocery store, has small containers of it available for sale…and let’s just say, it saves so much time.

  • Prep Time: 10
  • Cook Time: 35
  • Category: vegetarian
  • Method: stove-top
  • Cuisine: Italian