roasted butternut squash risotto

October 21, 2016
0 Ratings
Photo by Husbands that Cook
  • Serves 6
Author Notes

A delicious roasted butternut squash risotto made extra creamy with icelandic skyr, topped with crispy sage leaves and toasted pepitas —Husbands that Cook

What You'll Need
  • For the risotto
  • 1 pound (455g) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 4 tablespoons (60ml) olive oil, divided
  • 6 cups (1.4l) vegetable broth
  • 7 ounces (200g) shallots, chopped (about 6 medium shallots)
  • 1 tablespoon minced garlic (2 to 3 cloves)
  • 1 1/2 cups (285g) arborio rice
  • 1/2 cup (120ml) white wine
  • 1/4 teaspoon ground turmeric
  • 2 ounces (57g) grated parmesan cheese (about 1/2 cup)
  • 2 tablespoons (28g) unsalted butter
  • 1/4 cup (60ml) plain skyr (see note)
  • For garnish
  • 3 to 4 sage leaves per serving
  • 1 to 2 tablespoons olive oil
  • toasted pepitas
  1. Heat oven to 425ºF. Place the cubed squash on a baking sheet lined with parchment paper or a silicone mat, and drizzle 2 tablespoons of the olive oil over the top. Toss to coat, then roast in the oven until very soft and tender, about 25 minutes.
  2. Pour the vegetable broth into a covered 2-quart saucepan, bring to a boil, then reduce heat to a bare simmer and keep covered.
  3. Meanwhile, in a 4-quart saucepan, pour the remaining 2 tablespoons of olive oil, and place over medium heat. When hot, add the shallots and sauté until softened, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the rice, and cook, stirring constantly, for about 2 minutes, until the outside of the rice becomes clear with a white dot in the middle. Add the wine, and stir until it is absorbed. Add the roasted squash along with the turmeric, then add one ladle of hot broth. Stirring constantly, cook until the broth is absorbed, then add another ladle. Continue stirring and adding broth as each ladleful gets absorbed, until the rice is creamy and tender, about 20 minutes total. You may have extra broth left over at the end. Remove from heat, add the parmesan, butter, and skyr, and stir until smooth and creamy. Taste for salt and adjust as needed—our broth contains salt so we did not need to add more, but each broth is different. Let rest for 10 minutes.
  4. While the risotto is resting, make your crispy sage leaves. Place a skillet over medium heat, and add 1 to 2 tablespoons of olive oil. When hot, add the sage leaves and cook until bright green and crispy—not brown—about 30 to 60 seconds.
  5. Give the risotto a stir, then serve hot in bowls, topped with crispy sage leaves and toasted pepitas if desired. Enjoy!
  6. note: — Skyr is an Icelandic cultured dairy product that is thicker, creamier, and higher in protein than yogurt. Find a local retailer on our site. — The squash can be roasted ahead of time, if desired. After roasting, it can be cooled, then kept in a sealed container in the fridge for up to a day. Bring back to room temperature before adding to the risotto.

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