Butternut Squash Risotto with Crispy Sage

November 5, 2017 by 4 Comments

butternut squash risotto

There’s nothing more satisfying than a piping hot pot of creamy risotto, the variations and combinations of fresh seasonal vegetables and spices you can use are endless. I’ve posted many different risotto’s throughout the different seasons on this blog but my absolute favorite this time of year is, butternut squash risotto.

Roasted butternut squash gets folded into a creamy rice base flavored with parmesan, white wine, a hint of sage, onion and broth, then topped with crispy browned butter sage leaves, it is heavenly!

This dish could be the star of the show or play a supporting role as a side dish, below I’ll show you how I paired it with roasted shrimp, another wonderful variation.butternut squash

I like to cut up my own squash, I usually buy a large one, dice it up and roast the whole thing and you can do this days ahead of time.  Of course you won’t need that much for the risotto you’ll have extra but that’s a good thing, you can toss it into salads, soups, pasta, stews and omelettes, you get the picture it will never go to waste.making risotto

Using quality ingredients are the key to a good risotto, a short grain Italian rice called arborio, some good white wine that you would drink yourself, and an absolute must is freshly grated Parmigiano Reggiano.making risotto

Have everything prepped and ready to go including a good heavy bottomed pot and of course a wooden spoon.butternut squash risotto

Before you begin you want to make sure the broth that you’re using is nice and warm and continually simmering on your stove, you never want to add cold broth to your risotto, that’s a no no!butternut squash risotto

There’s a hint of sage within the risotto, but then you top it off with crispy sage that’s been frizzled in brown butter, it gets broken up when scooping from the pot adding more delicious flavor through out.risotto with shrimp

If you want to serve a really spectacular dish, one that will impress your guests beyond and truly rival any restaurant meal, add some roasted shrimp on top, oh my!risotto with shrimp

Don’t let the whole process of making risotto intimidate you, it’s a cinch once you get the hang of it and it’s definitely worth it in the end!

Follow me on Instagram to see what else I’m cooking up during the week.

5.0 from 1 reviews
Butternut Squash Risotto with Crispy Sage
 
Print
Author:
Ingredients
  • 1 large butternut squash, peeled, trimmed, cut into ½ inch dice and roasted, you will need about 2 cups for this recipe, save extra for other dishes
  • 1½ cups of short grain, Italian arborio rice
  • 1 quart box organic chicken stock or veggie if you prefer, low salt or homemade if you have it
  • heaping cup or more to of freshly grated Parmigiano Reggiano cheese
  • ½ cup good white wine
  • ½ large onion, small dice
  • 1 tablespoon of fresh chopped sage plus extra leaves to crisp up in the end
  • butter
  • olive oil
  • salt and pepper to taste
Instructions
  1. PREPARING THE SQUASH
  2. Prepare your squash a day or two ahead of time. Cut off the tip and bottom. Peel the skin with a vegetable peeler then cut the squash in half crosswise where the neck meets the fatter part. Stand it up and make slices about ½ inch thick, stack the slices and continue to dice into ½ dice.
  3. Place cut squash onto a rimmed baking sheet drizzled with olive oil and salt and pepper roast in a 425 degree oven, tossing gently until tender and golden and the moisture is out, it doesn't take too long, maybe 15 minutes or so, keep checking.
  4. If doing ahead of time let the squash cool down and place it into a container and refrigerate it. When ready to use just pull it out and get it to room temperature.
  5. MAKING THE RISOTTO
  6. Open your stock, place it into a saucepan and have it simmering on the stove.
  7. In a heavy bottomed pot on medium heat add 1 tablespoon of butter and a quick drizzle of olive oil.
  8. Add your diced onion and cook until soft.
  9. Add in the rice and stir with a wooden spoon, making sure to get it heated through and covered with the butter and olive oil.
  10. Deglaze with the white wine, letting it bubble and cook down until you're starting to see no moisture.
  11. Add in one ladle full of the simmered broth stirring until the liquid is absorbed, then repeat with another ladle full.
  12. Continue with the adding of broth and stirring constantly, you'll start to see the grain releasing their starch which creates the creaminess for the ultimate risotto.
  13. The rice should be slightly al'dente and not over cooked, so towards the end you'll have to taste as you go.
  14. When desired creaminess is attained remove from heat, stir in the chopped fresh sage and freshly grated Parmigiano Reggiano,taste for salt and pepper then gently fold in your butternut squash.
  15. in a small skillet add a ½ stick of butter, let it start to brown then throw in a handful of fresh sage leaves and let them frizzle and crisp up.
  16. Garnish your risotto with the crispy sage leaves and spoon a little of that brown butter sauce all around the top.
  17. Enjoy!

 

Signature
4 Comments Filed Under: Rice and Risotto, Seafood, Vegetables Tagged: , ,

Shrimp Risotto with Asparagus, Peas and Pepper Rings

May 8, 2015 by 8 Comments

shrimp risotto with asparagus, peas and peppers

Risotto really isn’t a difficult dish to make it just takes commitment, there’s stirring involved and you have to pay close attention, it’s a labor of love but the end result is so worth it and it ends up all in one pan!

You can make a simplified version any day of the week or you can jazz it up for a special occasion with impressive results.

Be creative, there are hundreds of variations to try, but make it your own using the flavor combinations that you like, you can never go wrong, the rice is your blank canvas.

ingredients for shrimp and vegetable risotto

Some of the basic rules for making a perfect risotto, besides stirring is to use a short grain rice like arborio or carnaroli, it’s going to give you that creamy texture and bite you’re looking for. Another essential is a good, heavy bottomed pan, never use nonstick!

Next, your going to need some hot broth simmering on the stove, then a little butter, olive oil, onion, cheese and wine, things you usually have stocked in your home and whatever veggies, herbs and proteins you want to add in.shrimp risotto with asparagus, peas and peppers

I used shrimp, asparagus, peas and mini peppers that I cut into rings. All veggies and shrimp were pre-cooked ahead of time and tossed in after the basic risotto base was made.

shrimp risotto with asparagus, peas and peppers

I could be happy with just the the veggies and creamy rice all by itself but the roasted shrimp takes it over the top!

They say your not suppose to mix cheese with seafood, well too bad, I broke the rules, because a little Parmigiano Reggiano never hurt anyone and besides it truly heightens the flavor of the whole dish, so go on and be a rebel!

Shrimp Risotto with Asparagus, Peas and Pepper Rings
 
Print
A one pan meal that is simple, elegant, creamy and sophisticated
Author:
Ingredients
  • 1 quart boxed chicken broth, or homemade or vegetable if you wish
  • 1 cup of arborio rice, or other short grained rice
  • 1 lb. medium shrimp, peeled and deveined, fresh or frozen but patted dry
  • 1 lb. asparagus, fresh cut on the diagonal
  • 1 heaping cup of peas, frozen and defrosted
  • 1 small bag of mini peppers, red yellow and orange cut into rings
  • ½ onion, finely diced
  • ½ cup dry white wine
  • ½ to ¾ cup of freshly grated Parmigiano Reggiano
  • 2 tablespoons butter
  • olive oil
Instructions
  1. Foil line a rimmed sheet pan, drizzle with olive oil and roast shrimp at 4oo degrees until plump and pink, remove and set aside.
  2. Roast asparagus as well in seperate pan, drizzled with olive oil at 400 degrees, set aside.
  3. Defrost peas, set aside.
  4. In a small saute pan, stove top cook pepper rings until soft and slightly golden colored, set aside.
  5. In a heavy bottomed pan add 1 table spoon of butter and 1 tablespoon of olive oil then toss in the onion and cook until soft.
  6. Pour stock into a separate pot and start to heat up, when completely heated keep it on a simmer.
  7. On medium heat, toss in the rice and toast it up a bit, stirring and coating it in the butter and olive oil.
  8. Deglaze with the wine, stirring with a wooden spoon until completely dissolved.
  9. Start adding 1 cup at a time of the hot stock with pan still on medium heat stirring until liquid is absorbed, when pan starts to look dry add more broth 1 cup at a time.
  10. Stir, stir, stir while adding the hot broth, you might have a cup of broth leftover, or you might use it all depending on creamy result of rice.
  11. The end result should be a little soupy, creamy and the rice should have a little bite to it, al dente but not rock hard or mushy, you have to be the judge.
  12. Remove from heat, stir in remaining butter, and grated Parmigiano Reggiano.
  13. Toss in the roasted cooked shrimp and all juices on the pan and lastly add in the cooked vegetables.

 

Signature
8 Comments Filed Under: Rice and Risotto, Seafood Tagged: , , , , ,