Description
This Butternut Squash Risotto with Sage Brown Butter is a comforting and luxurious fall-inspired dish that combines creamy arborio rice, roasted butternut squash, crispy chorizo, and a nutty sage-infused brown butter topping. Perfect for special occasions or cozy dinners, this risotto is rich in flavor and texture.
Ingredients
Scale
Roasted Butternut Squash
- 1 butternut squash (roughly 1kg/2lb)
- 1 tablespoon olive oil
- 1 teaspoon salt
Risotto Base
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 teaspoon salt
- 4 garlic cloves, crushed
- 1 1/2 cups arborio rice
- 1/4 cup white or rose wine
- 4 cups hot vegetable or chicken stock
- 1/4 cup parmesan cheese, grated
- 1/4 cup gruyere cheese, grated
Toppings
- 2 oz/50 g chorizo, casing removed and diced
- 2 tablespoons butter
- A handful of sage leaves
- Grated parmesan cheese for finishing
Instructions
- Roast the Butternut Squash: Preheat the oven to 400F/210C and line a tray with baking paper. Slice the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and sprinkle 1 teaspoon salt. Place cut side down on the tray and roast for about 45 minutes until very soft and charred.
- Cook the Chorizo: While the squash roasts, add the diced chorizo to a large, high-sided pan over medium heat. Stir and cook for a couple of minutes until crispy. Remove and set aside on a plate.
- Sauté Onions and Garlic: Add 1 tablespoon olive oil to the same pan and reduce heat to medium. Add the diced onion and 1 teaspoon salt. Cook, stirring occasionally, for about 5 minutes until softened and translucent. If onions brown too quickly, add a splash of water. Then add crushed garlic and stir through.
- Toast the Rice and Add Wine: Stir the arborio rice through the onion and garlic mixture for 2 minutes to lightly toast. Pour in the wine and stir, allowing it to bubble and the alcohol to evaporate for about 2 minutes.
- Add Roasted Squash and Stock Gradually: Scoop the flesh of the roasted squash directly into the pan with the rice. Stir to combine. Begin adding the hot stock one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue until all stock is used and rice is al dente.
- Finish the Risotto with Cheese: Stir in the grated parmesan and gruyere until melted and creamy. Remove the pan from heat.
- Make Sage Brown Butter: In a small pan, melt butter over medium heat. Stir continuously as it foams, changes color and develops brown spots, releasing a nutty aroma. Carefully add sage leaves and toss for about 1 minute until crisp. Remove from heat.
- Assemble and Serve: Divide the risotto onto plates. Top each serving with crispy chorizo, spoon over the sage brown butter and sage leaves, then finish with extra grated parmesan. Serve hot and enjoy.
Notes
- This dish is all made in one pot, making it convenient and easy to prepare.
- The recipe combines comforting, seasonal flavors perfect for fall and is elegant enough for special occasions.
- To save time, cook the chorizo and start sautéing the onions while the squash is roasting.
- You can substitute chicken stock with vegetable stock for a vegetarian option, but the chorizo will add meat flavor.
- If you want a less spicy version, use a milder sausage instead of chorizo.
- Be sure to stir the risotto continuously for best creamy texture.
- Be cautious when adding sage to hot butter as it may splatter.
Nutrition
- Serving Size: 350 g
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg
