This Perfect Butternut Risotto will be the hit of the table! Easy on the cook instructions and done in about 25 minutes! Creamy arborio rice cooked slowly with fresh cut butternut squash and sage with parmesan cheese of course…the flavor combo is a winner!
This is what Fall season should taste like. And so simple to make. If you have never made Risotto let this be the first recipe you try! We love this as a stand alone dish on a chilly night or serve it along side chicken, fish and of course your Thanksgving Turkey…just get it on the table and soon!
Ingredients to make Butternut Squash Risotto:
- Cubed butternut squash. About 2 cups which is about a 1 to 1 1/2 pound squash. Since I excel in cheating while cooking…I bought mine already peeeled and cubed. You can always find me in the precut veggie department :).
- Good chicken stock – making your own is best but a good quality box will do. Stay with low sodium so you can control the salt.
- Fresh Sage – dried only if you just can’t find the fresh stuff in the produce department.
- Arborio Rice – this is going to give you the texture of a really great risotto. But, in a pinch you can use short grain rice. It doesn’t hold it’s shape as great as Arborio but you can still get a good toothy risotto in a pinch.
- Parmesan cheese – grated
- Onions, garlic, salt and pepper
So lets get started! This is gonna go quick – such an easy risotto recipe!
What else can I serve with this Butternut Squash Risotto?
- turn this into a meal by adding chopped cooked chicken, sausage or left over turkey.
- or serve it along side fish, roast chicken or on your holiday table as the perfect Holiday side dish.
- peas, broccoli, asparagus (toss these in after the risotto is cooked and saute until veggies are tender).
- more fresh herbs! Thyme would be wonderful as would fresh oregano.
Once you have added the rice start to ladle warm broth little by little into the pan. Cooking until almost all the broth has been absorbed before adding another scoop.
PRO TIP: You do not have to continue to stir stir stir this dish. Leave it on simmer and stir every few minutes.
How to store and reheat risotto –
- store in an airtight container for up to 3 days.
- to reheat add the risotto to a skillet. Add about 1/4 cup of chicken stock for every 2 cups of risotto you are reheating and saute until the liquid is absorbed. Add more stock if nessary.
- Freezing is not recommended.
A few more of our favorite Fall side dishes!
To Fall and all the flavors it brings!
Kathi & Rachel
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An easy to make risotto the whole family will love. Makes a perfect Fall or Holiday side dish!
- 3 tablespoons butter
- 2 cups butternut squash, cubed
- 1 cup onion chopped
- 12-15 fresh sage leaves chopped (keeping several whole out for garnish if desired)
- 1/2 cup dry white wine
- 6-7 cups good chicken stock
- 4 tablespoons butter
- 2 cups Arborio rice
- 1/2 cup grated parmesan
- 1/4 teaspoon ground nutmeg
Add stock to large sauce pan and keep to a low simmer.
In a large heavy bottom skillet or dutch oven, add 3 tablespoons butter. Add onion, squash and two chopped sage leaves. Cook for about 5 minutes on medium high until onion is soft.
Add the rice to the squash, a big pinch of salt and continue to cook until the rice is slightly opague. Add the white wine. Increase the heat to medium high heat and cook and stir until all the wine has been absorbed.
Reduce heat to medium. Add a ladle or two of warm stock to just cover the rice and squash mixture. Continue to simmer, stirring occasionally until almost all of the stock has been absorbed.
Continue to add the stock a ladle or two at a time letting each addition become absorbed by the rice.
After about 15 minutes the rice will be nearly cooked. Add 4 tablespoons of butter, cheese, remaining sage and nutmeg. Cook for additional 5 minutes. Taste for doneness and add another ladel or two of chicken stock until rice reaches desired tenderness.
Taste for seasoning. More salt? Serve with an additional sprinkling of cheese and a pat of butter if desired.
Store leftovers in the refridgerator for up to 3 days. Reheat by adding about 1/4 cup chicken stock for every two cups of risotto.