Risotto with Roasted Butternut Squash, Peas, and Sage

October 16th, 2011 by Erin Gennow
Butternut Squash Risotto with Sage

Butternut Squash Risotto with Sage

Risotto with Roasted Butternut Squash, Peas, and Sage

Here’s a warm and hearty fall risotto.  Sweet and caramelized roasted butternut squash, bright green peas, and earthy sage provide amazing flavor boosts to creamy, delicious risotto.

Prep Time: 10 minutes

Active Cook Time: 30 minutes (with squash already roasted)

Serves: 6-8

Ingredients

2 cup short grained rice such as Arborio or Carnaroli rice

1 medium to large onion, finely chopped

2 garlic cloves, minced

4 tablespoons butter, divided

2 tablespoons olive oil

1 cup dry white wine, or Prosecco

6 cups chicken or vegetable broth (homemade if you have it!)

1 ½ cups frozen petite peas, cooked in the microwave

1 butternut squash, peeled, diced and roasted (roast for about 30-40 minutes with olive oil and salt)

Salt to taste

12+ sage leaves

1 cup Parmigiano-Reggiano Cheese, freshly grated, plus additional for garnish

Process

Roast the peeled and diced butternut squash at 400 degrees Fahrenheit for about 30-40 minutes.

Put the 6 cups of broth in a small saucepan over medium heat and bring up to a low simmer, then turn the heat to low just to keep the broth hot.

While the broth is heating, finely dice your onion and mince your 2 garlic cloves.

Melt 2 tablespoons of butter in 2 tablespoons of olive oil in a Dutch oven or large deep sided skillet over medium heat.  I like a pan with a wide bottom to help heat the rice.  Add in the sage leaves and fry just until getting crisp, remove and drain on paper towel.

Add the diced onion, minced garlic, and salt to taste and sauté until soft, about 5 minutes.

Once the onion is soft, add in 2 cups of short grained rice to the pot and stir with a wooden spoon.  Cook for a couple minutes, still stirring to toast the rice.  It should start to smell a bit nutty.  Now add in the 1 cup of wine if using and stir until the rice has absorbed all the liquid.  If you are not using wine go to the next step.

Now you start adding the hot broth, 1 ladle full at a time, and stir continuously.  I like using a wooden spoon to stir.  Once the rice has absorbed most of the broth, add another ladle.  Continue in this manner until the rice is fully cooked, but still a bit al dente (has a slightly chewy bite to it).  The rice will absorb the liquid quickly at first and more slowly toward the end of cooking.

You should be cooking over about medium heat, but may need to adjust a bit, especially toward the end of cooking.

As the rice gets closer to done, start tasting and add more salt if needed.  Cook the petite peas in the microwave at this time, about 2-3 minutes on high for 1 ½ cups frozen peas.  You may not use all of your broth by the time the rice is fully cooked.  If you use all of your broth and you still need to cook your rice longer (not usually the case) you may add water.

At the very end add in the remaining 2 tablespoons of butter and 1 cup grated Parmigiano-Reggiano and stir to combine.  Stir in the peas and the roasted butternut squash.

Serve immediately with a garnish of the fried sage and additional Parmigiano-Reggiano.  I like to serve a salad or other vegetable on the side to complete the meal.

A year ago on The Daily Morsel

Share

Tags: , , , , , , ,

2 Responses to “Risotto with Roasted Butternut Squash, Peas, and Sage”

  1. [...] A year ago on The Daily Morsel [...]

Leave a Reply