Fall Butternut Squash Risotto

About this Recipe

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By: Rachel

It is hard to say goodbye to summer. Still, as the weather grows chillier, I know that my favorite season—fall—is coming. With it comes the most beautiful colors… and some of my favorite flavors. I look forward to fresh cranberries, roasted butternut squash, aromatic sage, and so much more. Butternut squash risotto is a creamy, comforting, and delicious seasonal dish that I look forward to all year round.

Welcoming Fall With Seasonal Flavors

It is hard to say goodbye to the long, warm, sunny days of summer. I miss grilling in the backyard with friends and neighborhood potluck. I miss the hum of birds and insects in my yard that make the world feel alive. It is especially difficult to say goodbye to my gardens. I lovingly tend my plants from seed through harvest, and they reward me with months of fresh produce.

Why This Fall Butternut Squash Risotto Works

Fall flavors are earthy and warm. Roasted squash, fried sage, nutty parmesan, and a touch of sweet balsamic vinegar make this homemade risotto a rich, comforting change from the fresh, crisp flavors of summer. I love pairing it with a fall cocktail, like Where’s My Lulav, featuring apple brandy, bourbon, cider, thyme, and allspice.

Creamy Butternut Squash Risotto Is Comfort In A Bowl

I am an avowed carb-lover. When eating out, I usually seek out decadent stuffed pastas and rich risottos over protein-based dishes. Handmade pastas and risottos are my favorite comfort foods. My Gnocchi Alla Romana and Maakroun Bil Toum are beloved dishes from my repertoire that showcase my love for grains.

This homemade butternut squash risotto is inspired by one I’ve had over and over again at one of my favorite neighborhood haunts. Like slipping into my favorite comfy sweater, it always works and never seems to get old.

Fall Butternut Squash Risotto

This rich, creamy risotto features all the flavors of fall—roasted squash, fried sage, nutty parmesan, and creamy mascarpone.

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Ready In 45 minutes mins

Meal Type Main Dish

Good For Italian, Seasonal

Yield 4 Servings

Equipment

• Large Sauté Pan

Ingredients

  

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• 3 cups (700mL) Rich Chicken Stock or Umami Vegetable Stock or another high-quality stock
• 1 tablespoon (15g) unsalted butter
• 1 tablespoon olive oil
• 1 medium shallot (minced)
• 1 cup (235g) arborio rice
• 1 cup (200g) butternut squash (small dice)
• Leaves from one sprig fresh thyme or ¼ teaspoon dried thyme
• 1 cup (240mL) dry white wine
• ½ cup (50g) grated Parmigiano-Reggiano cheese
• ¼ cup (55g) mascarpone cheese 
• Kosher salt  and freshly-ground black pepper
• 1-2 tablespoons excellent-quality aged balsamic vinegar

Garnish:

• 2 tablespoons (30g) unsalted butter
• 8 leaves fresh sage

Step by Step Instructions

 

Step 1

• Heat the stock in a saucepan to a simmer.
• In a large skillet, heat the butter and olive oil over medium heat. Once the butter has melted, add the shallot and sauté for 2-3 minutes, until softened and fragrant.

Step 2

• Add the squash and cook, stirring occasionally, until softened, about 6-8 minutes. Add the arborio rice and sauté for another two minutes while stirring, then add the thyme.

  Pour in the wine and cook until it has been absorbed. Add the hot stock, a ladleful at a time, continuing to stir.
  

Step 3

• While you continue to cook the risotto, make the garnish.

  Heat the butter in a small saucepan over medium-high heat, and add the sage when melted. Fry the sage until crispy, about 2-3 minutes, being careful not to burn it. Remove from heat.
  

Step 4

• Continue to add stock to the rice, stirring constantly, until the rice is cooked. The rice should still be firm, and the risotto should be saucy and nearly run on a plate. Turn off the heat and stir in the Parmigiano-Reggiano and the mascarpone.
  

Step 5

• Garnish each plate with the fried sage and drizzle with a little balsamic vinegar.