Creamy Roasted Butternut Squash Risotto

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
• 3 tablespoons olive oil, divided
• 1.5 teaspoons kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 5 to 6 cups low-sodium vegetable or chicken broth
• 4 tablespoons unsalted butter, divided
• 12 fresh sage leaves
• 1 medium shallot, finely minced (or 1/2 yellow onion)
• 2 cloves garlic, minced
• 1.5 cups Arborio or Carnaroli rice (do not rinse)
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• Pinch of freshly grated nutmeg

• 900g butternut squash (pumpkin), peeled and diced into 1cm cubes
• 45ml olive oil, divided
• 9g kosher salt, divided
• 2g cracked black pepper
• 1.2 to 1.4 litres vegetable or chicken stock
• 60g unsalted butter, divided
• 12 fresh sage leaves
• 1 banana shallot, finely minced
• 2 garlic cloves, minced
• 300g Arborio or Carnaroli rice
• 120ml dry white wine
• 75g freshly grated Parmigiano-Reggiano
• Pinch of ground nutmeg

Instructions

1. Roast and Puree the Squash

   Preheat oven to 400°F (200°C / 180°C fan). Toss diced squash on a baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper. Roast for 25 minutes until tender and caramelized at edges. Transfer half of the roasted squash to a blender with 1/2 cup warm broth and blend until silky-smooth; reserve remaining roasted cubes.

   Texture Cue Squash puree is silky; reserved cubes are tender with golden edges.

2. Keep Stock Hot & Crisp Sage

   Pour remaining broth into a saucepan and keep on low simmer. In a wide 12-inch heavy skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add sage leaves and fry for 1 to 2 minutes until crisp. Remove sage with tongs to a paper towel and leave aromatic sage butter in skillet.

   Visual Cue Sage leaves crisp up and turn dark green; butter is lightly browned.

3. Toast the Rice (Tostatura)

   Add remaining 1 tablespoon olive oil to the sage butter. Add minced shallot and cook for 3 minutes until soft. Add garlic and cook 1 minute. Add unrinsed rice and stir constantly for 2 to 3 minutes until grains are coated and edges turn translucent with a faint toasted aroma.

   Texture Cue Rice grains make a crackling sound as they toast in the fat.

4. Deglaze with Wine (Sfumare)

   Pour in dry white wine. Stir constantly until wine is almost completely absorbed by the rice.

   Visual Cue Wine bubbles vigorously and evaporates, leaving aroma behind.

5. Add Broth and Squash Puree

   Stir in the blended butternut squash puree. Begin adding hot broth one ladleful (about 3/4 cup) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next ladle. Continue for 18 to 20 minutes until rice is creamy and al dente (tender with a slight firm core).

   Texture Cue Velvety, flowing consistency; grains are plump and al dente.

6. Mantecatura (Emulsify)

   Remove skillet from heat. Stir in reserved roasted squash cubes. Vigorously beat in remaining 2 tablespoons cold butter and grated Parmigiano-Reggiano with a wooden spoon for 1 minute. Add a pinch of nutmeg and season with remaining salt and pepper. Cover and let rest 2 minutes.

   Visual Cue Risotto ripples softly when skillet is gently shaken (all'onda).

7. Garnish and Serve

   Spoon into warm, shallow bowls. Top with crispy fried sage leaves and extra grated parmesan. Serve immediately.

   Texture Cue Luxuriously creamy, sweet and savory, with tender rice grains.