Description
This Butternut Squash Risotto with Sage Brown Butter is a comforting autumn dish combining creamy arborio rice, roasted butternut squash, crispy chorizo, and a luscious nutty sage brown butter finish. Perfect as a cozy main course, its rich flavors and smooth texture make it an ideal recipe for special occasions or a delightful weeknight meal.
Ingredients
Scale
Roasted Butternut Squash
- 1 butternut squash (roughly 1 kg/2 lb)
- 1 tablespoon olive oil
- 1 teaspoon salt
Risotto
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 onion, finely diced
- 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
Chorizo and Sage Brown Butter
- 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 your oven to 400°F (210°C) and line a baking tray with parchment paper. Slice the butternut squash in half lengthwise, scoop out the seeds, then drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Place the squash halves cut side down on the tray and roast for about 45 minutes until very soft and lightly charred.
- Cook the Chorizo: While the squash roasts, add the diced chorizo to a large, high-sided skillet over medium heat. Stir and cook for a few minutes until the chorizo is crispy. Remove it from the pan and set aside on a plate.
- Sauté Onion and Garlic: In the same pan, add 1 tablespoon olive oil and reduce heat to medium. Add the diced onion and 1 teaspoon salt, cooking and stirring until softened and translucent, about 5 minutes. If onions start browning too fast, add a splash of water to prevent burning. Add the crushed garlic and stir to combine.
- Toast Arborio Rice and Deglaze: Add the arborio rice to the onion and garlic mixture, stirring to lightly toast the grains for about 2 minutes. Pour in the wine, stirring and allowing it to bubble for a couple of minutes until alcohol evaporates.
- Add Roasted Squash and Begin Cooking Risotto: Scoop the roasted squash flesh from the skin directly into the pan with the rice (it will break apart as it cooks). Stir to combine, then gradually add the hot stock one ladle at a time. Stir continuously, letting the rice absorb the stock before adding more. Continue until the stock is used up and the rice is al dente with a slight bite.
- Add Cheeses and Finish Risotto: Mix in the grated parmesan and gruyere cheese, stirring until the risotto becomes creamy. Remove the pan from heat.
- Prepare Sage Brown Butter: In a small pan over medium heat, melt the butter and stir continuously as it foams and turns a golden brown color with fragrant nutty aroma. Once brown spots appear, carefully add the sage leaves and toss for about a minute to crisp them. Remove from heat.
- Serve the Risotto: Divide the risotto onto serving plates, top with the crispy chorizo, and spoon the sage brown butter with crispy sage leaves over the top. Finish with extra grated parmesan cheese. Serve hot and enjoy.
Notes
- This dish is an all-in-one pot comfort food with rich fall flavors, perfect for special occasions or cozy evenings.
- Save time by cooking the chorizo and sautéing the onions while the butternut squash roasts in the oven.
- Adding a splash of water to onions during cooking prevents burning and helps them become soft and translucent.
- You can substitute chicken stock with vegetable stock to make it vegetarian-friendly (omit chorizo for vegetarian version).
- Use freshly grated cheeses for the best creamy texture and flavor.
Nutrition
- Serving Size: 350 g
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
