I’m so so so SO excited to be sharing this recipe with you. You have no idea. I’ve already made it half a dozen times in a two-week time span (recipe testing…ahem) and I just adore it. It’s the perfect Fall dish, and it’s got just the right amount of naughty ingredients to make it a decadent treat.
This is my final recipe for the October 3/1 Seasonal Challenge—and it’s about time already, I know. This was meant to go up over a week ago, but a million things got in the way—like the fact that my computer and my iPhone crashed a couple of days apart! My phone is still out of order (and oddly enough, I’m enjoying being disconnected…) but my laptop is back to functioning so I am now able to post again!
Anyways, back to this risotto; it’s sweet and creamy and silky without being mushy. And the brown butter sauce…oh boy. I know, I know—who puts melted butter on their risotto? Nobody that I know of. Except for me. And maybe now you, too. The butter becomes nutty and it takes on a syrupy consistency and something about it is just DELICIOUS. Go, now. Make this. And leave me a comment and let me know how it turned out.
Butternut Squash Risotto with Sage Brown Butter
Risotto should have a fairly loose consistency. You will know it is right if when you place it on a plate, it spreads out into a flat layer. This recipe does not use wine. Should you wish to include this, you can use 150 ml of white wine as the first liquid after the rice has gone in. This dish is best eaten as soon as it’s ready.
- 500 g butternut squash, peeled and halved lengthways.
- 800 ml vegetable stock
- 2 tbsp. olive oil
- 25 g butter
- ½ a brown onion (150 g ), finely chopped
- 2 cloves garlic
- 250 g risotto rice (I used Carnaroli)
- 75 g Parmesan cheese, grated
- salt and pepper to taste
For the sauce:
- 75 g butter
- 12 sage leaves (whole)
Place the butternut squash on a tray and lightly season with olive oil (1-2 tbsp) and a pinch of salt. Roast in a pre-heated oven at 200°C for 30-40 minutes, or until tender when poked with a fork. Remove the butternut squash from the oven and allow to cool.
Pass the butternut squash through a food mill, and place in a large bowl along with the vegetable stock. Stir to combine.
In a pan, heat the olive oil, and butter. Throw in the onion and garlic, and cook until they become translucent, about 5 minutes. Add the rice, and stir for an additional 3-4 minutes. Add the stock-butternut liquid ladle by ladle until each ladle is almost entirely absorbed, and stir occasionally so the rice doesn’t stick.
Your risotto should be done in 20-30 minutes, depending on the type of rice (and brand) you use. It should still be quite liquid in consistency. Taste it for done-ness, and if it is ready, take it off the heat, season to taste, stir in the parmesan, and cover.
To make the sage brown butter, place the butter and sage in a small frying pan, and cook on very low heat until the butter becomes brown and the sage leaves crisp. This should take about 10 minutes.
To serve, place the risotto in shallow plates or bowls, and spoon a couple of tablespoons of the brown butter on top. Garnish with a couple of sage leaves for texture and flavor. Enjoy!