dinner · Best in fall
Butternut Squash Risotto
Creamy risotto with roasted butternut squash folded through and sage-browned butter drizzled on top. A patient pot of stirring that rewards you with something restaurant-quality made from what's sitting on the counter.
Ingredients
🌱 From Your Homestead
- butternut squash (1 medium, about 2 lbs)
- fresh sage (small bunch)
🛒 From the Store
- arborio rice (1.5 cups)
- white wine (1/2 cup)
- vegetable broth (5 cups, warm)
- parmesan (1 cup grated)
- shallots (2)
- butter
- olive oil
- salt
- pepper
How to Make It
- Gather your ingredients: butternut squash (1 medium, about 2 lbs), fresh sage (small bunch), arborio rice (1.5 cups), white wine (1/2 cup), vegetable broth (5 cups, warm), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: butternut squash (1 medium, about 2 lbs), fresh sage (small bunch).
- Keep the stock warm in a separate pot — adding cold stock stops the starch from releasing correctly and makes the risotto gluey instead of creamy. Warm stock ladled in gradually is the whole technique.
- Cook for approximately 55 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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