Description
This Roasted Butternut Squash Risotto is a creamy, comforting dish that perfectly balances the sweetness of roasted squash with nutty browned butter and aromatic sage. Enhanced with Pecorino Romano cheese, lemon zest, and crunchy pistachios, this risotto makes for an elegant yet approachable meal for two.
Ingredients
Roasted Butternut Squash
- 1 cup ½-in (1 cm) butternut squash cubes
- 1 tbsp extra-virgin olive oil
- Pinch kosher salt (or fine sea salt)
- Freshly ground black pepper
Brown Butter and Sage
- ¼ cup unsalted butter
- 1 tbsp extra-virgin olive oil
- About 6 fresh sage leaves
Risotto Base
- 3 cups vegetable broth
- 2 fresh sage leaves, minced
- 1 tbsp extra-virgin olive oil
- 1 shallot, minced
- 5 oz risotto rice (Arborio or Carnaroli recommended)
- ½ cup dry white wine
- ½ cup freshly grated Pecorino Romano cheese
- Finely grated zest and juice from ½ a lemon (about 1 tsp zest and 2 tbsp juice)
- ¼ cup shelled pistachio nuts, coarsely chopped
Instructions
- Roast the Butternut Squash: Preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper. Spread the squash cubes on the sheet, drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer and roast for about 15 minutes until tender when pierced. Optionally broil for 1-2 minutes to add color. Remove and set aside.
- Brown the Butter: In a small pot over medium heat, melt butter and simmer until milk solids turn light brown and smell nutty, swirling pot occasionally. Remove from heat and let cool.
- Fry the Sage Leaves: Heat olive oil in a small nonstick skillet over medium-high heat until shimmering. Add sage leaves and fry briefly until crisp and darkened, turning once. Remove onto paper towels to drain.
- Warm Broth with Sage: Place vegetable broth and minced sage in a saucepan, bring to a simmer over medium heat, then reduce to low to keep warm.
- Sauté Shallots and Toast Rice: In a large sauté pan, heat half the brown butter and olive oil over medium-low heat. Add the minced shallot and cook until soft, about 3-4 minutes. Stir in the risotto rice and cook for 2 minutes until edges appear translucent.
- Add Wine and Broth: Pour in white wine, stir vigorously scraping the pan bottom until the wine is absorbed. Add warm broth one ladle at a time, stirring occasionally, allowing each addition to be fully absorbed before adding the next.
- Incorporate Roasted Squash and Cheese: When about 1 cup of broth remains, stir in roasted butternut squash. Add ½ cup broth and cook until almost absorbed. Stir in Pecorino Romano cheese until melted. Add lemon zest and juice, season with black pepper and salt to taste, then add the remaining broth.
- Rest the Risotto: The risotto should be loose and creamy. Cover the pan, turn off heat, and let rest for about 5 minutes.
- Serve: Spoon risotto into warmed bowls. Drizzle with remaining brown butter, then top with fried sage leaves, chopped pistachios, extra lemon zest if desired, and freshly ground black pepper. Serve immediately for best texture.
Notes
- You will need about ¼ of a medium butternut squash; peel, halve, seed, and dice to yield 1 cup of cubes.
- Roasted butternut squash can be prepared up to 2 days ahead, stored refrigerated, or frozen up to 1 month.
- For dairy-free/vegan option: omit butter and Pecorino cheese; substitute with vegan cream and nutritional yeast for richness.
- For a heartier risotto: add 1 mild Italian sausage or ½ cup diced pancetta when cooking shallots, browning before adding rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
