Butternut Risotto Recipe

Yeah, yeah, I know. Everybody is making butternut risotto right now. But why not? It's so delicious. And there is no flavor combination like butternut, sage and garlic! So here is my take on everyone's favorite fall risotto.

Butternut Squash Risotto

One Butternut Squash - I forgot to weigh mine, it was pretty small: yielded about 2 1/2 cups cooked squash
5-6 Fresh Sage Leaves
1 Garlic Clove
1Tbsp (more or less) Olive Oil
Salt and Pepper

1/2 Onion
2 Cloves Garlic
1 Cup Arborio Rice
Chicken or Veggie Broth, up to 5 cups (I used about 4 this time)
1/2 Cup White Wine
1/2 Cup (Or more) Grated Parmesan Cheese
Fresh Ground Pepper


Preheat oven to 375

Cut the squash in half and remove the seeds. Chop the sage leaves and garlic. Mix the sage, garlic, olive oil, salt and pepper in a small bowl. Rub over all cut sides of the sqash. Put the squah in a baking pan with a lid or cover with foil and cook until nearly done, about 35 minutes. Remove from oven and when cool enough to handle scoop out of the shell. Cut into about 1/2 inch dice. Some may be to soft to dice, just add this to the rice with the cubes.

Meantime, dice and saute the onions in olive oil until very soft. Add the crushed or minced garlic, then the rice. Cook until the rice is beginning to brown, about 4 minutes. Add the wine and stir, once the wine has evaporated, add about 1/2 cup of broth. Let simmer until the broth has nearly evaporated, and keep adding broth in this fashion until the rice is tender. This can take anywhere from 25-35 minutes. When the rice is cooked, stir in the cheese to melt, then add in the butternut sqash. Add black pepper to taste, and pass more cheese at the table if desired.