Rich and creamy Arborio rice with chunks of butternut squash along with the savory mouth-filling flavor from grated parmigiano cheese, and the aromatic flavor of fresh sage makes this an outstanding dish to serve on a chilly night. It's really yummy!
This risotto really turned out terrific! Better than I expected, even the picky eaters in my family loved it. It's fantastic for a meatless Friday and especially for vegetarians!
If you enjoy risotto, also try our Risotto Primavera or Risotto con Funghi (Mushrooms).
Here's a tip: Always look for pre-cut packages of the butternut squash in your supermarket. They save a lot of time in the prep work. Then dice into 1/2 inch pieces. Also, a small butternut squash usually yields 3 to 4 cups when diced, just freeze the remaining cups for future use in soups and stews.
Enjoy, and have a wonderful weekend!
Butternut Squash Risotto with Cheese and Sage (Risotto alla Zucca)
- 3 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 2 cups winter squash- peeled, seeded and diced
- 3/4 cup onion - finely chopped
- 1+ 3/4 cup Arborio rice
- 1/2 cup white wine
- 6 cups vegetable broth- simmering
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tsp. fresh sage- finely chopped
- 2 Tbsp. fresh parsley - finely chopped
Add rice and continue to cook over medium heat, stirring constantly until rice browns slightly, about 5 minutes. Pour in wine and simmer until liquid evaporates.
Add 1/2 of the simmering broth all at once to the rice. Raise the heat to bring to a boil. Cook the rice for about 15 minutes, stirring often. As the rice absorbs the broth, add some more, a little at a time.
Be careful not to add too much broth at the end of the cooking time. The rice should be naturally creamy, not swimming in broth or dry.
Stir in the parmigiano-reggiano and the sage. Remove from heat and stir in the parsley and serve with more grated cheese at the table.
Serves 4 to 6