Once, I’d not of entertained the idea that a risotto is quick to make; quite the contrary. But they are quite quick when compared to other comfort foods – because that’s certainly what they are: comfort food. Roasted Squash Risotto with Sage Butter comes together in 20 minutes or so once you’ve roasted the squash. So get the squash in the oven while you’re prepping the other few ingredients and it’ll be done. I like to add a little fresh sage into the risotto as it cooks and then drizzle a little browned sage butter over individual servings. Simple, inexpensive, comforting and wholesome. And of course delicious.
If you’ve thought risotto was something difficult and time consuming to make, I hope to change your mind. If however you’re still not convinced then what about a cheat’s oven-cooked risotto; no stirring necessary? Oven Baked Mushroom Risotto is so simple to make with little effort on your part. I don’t mind standing stirring for a few for this recipe of course it depends on the day really doesn’t it?! For those who prefer a little meat in their meals you can add crispy bacon or pancetta to either of the risottos. Roasted Squash Risotto with Sage Butter would be lovely with the addition of roasted apples and crispy pancetta. I’ll leave that part up to you but it does sound quite divine. Love, Lovoni xo
ROASTED SQUASH RISOTTO WITH SAGE BUTTER
- 1 1/2 lbs butternut squash, peeled and cubed
- 2 tablespoons olive oil
- sea salt and freshly ground pepper
- 3 tablespoons butter
- 8 sage leaves, plus 1 teaspoon finely chopped sage
- 1 medium onion, diced
- 6 garlic cloves, minced
- A pinch of nutmeg
- 1 cup arborio rice
- 3/4 cup white wine or dry sherry
- 3 cups hot chicken and vegetable broth, approximately
- 1 cup finely grated parmesan cheese, plus extra for serving
- Preheat the oven to 450°F (220°C). Line a baking sheet with parchment paper. Toss the cubed squash with a little olive oil and a pinch of salt and pepper. Roast, turning once during cooking, for 35 to 40 minutes.
- Melt the butter in a small saucepan over medium-low. Cook until the butter is melted and bubbling. Keep an eye on the butter and cook for a few minutes until golden brown. Throw in the whole sage leaves and cook for 20 to 30 seconds to become crisp. Remove from the heat and remove the whole sage leaves to a plate. Keep the butter warm.
- Heat the remaining olive oil in a large saucepan or a Dutch oven over medium heat. Cook the onion, garlic and nutmeg for 5 minutes over medium-high heat until the onion is softened.
- Add 1 tablespoon of the brown butter and the rice. Stir to coat the rice in the butter mixture. Add the wine. Cook stirring for about 5 minutes until all the wine is absorbed.
- Add the hot broth, one ladle at a time. Stirring the risotto and making sure most of the broth is absorbed before adding more. Once the first ladle of broth has been absorbed, add the cooked squash.
- Continue to do this until the rice is al dente; this should take about 12 or so minutes. Maybe 15. You might not use all the broth or you might want a little more. If you’ve timed everything correctly, you’ll have no broth left.
- Add a generous cup of parmesan and stir until well combined. Spoon the risotto into warmed bowl. Drizzle with a little of the sage butter. Sprinkle extra parmesan and black pepper. Top with the cooked sage leaves. Serve immediately.