Roasted Butternut Squash Risotto With Sage Brown Butter
This roasted butternut squash risotto is rich, creamy & topped with nutty brown butter & crispy sage leaves, for even more flavour!
Servings: 6 People
Equipment
- Baking Tray
- Jug Blender/Food Processor (See Notes)
- Large Saucepan
- Small Saucepan
- Microplane/Grater
Ingredients
Butternut Squash Puree
- 1 Butternut Squash (Around 1kg)
- 1 tbsp Vegetable Oil
- 50 g Butter
Risotto
- 1 tbsp Vegetable Oil
- 50 g Butter
- 2 White Onions (Finely Diced)
- 4 Garlic Cloves (Grated)
- 1 tsp Finely Chopped Thyme
- 350 g Carnaroli Rice (Or Arborio - See Notes)
- 175 ml White Wine (See Notes)
- 1 Litre Chicken Stock (Or Veg Stock - See Notes)
- 100 g Parmesan (Grated, Plus Extra To Serve)
- 1 tbsp Lemon Juice
Sage Brown Butter
- 50 g Butter
- A Handful Of Sage Leaves (Around 12 Leaves)
Instructions
Butternut Squash Puree
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Cut the butternut squash in half down the length, scoop out the seeds then score the flesh with a knife, in a cross hatch pattern.
- Place the squash onto a baking tray, cut side up then drizzle with the veg oil & season generously with salt & pepper.
- Roast the squash until it's well browned & the flesh is soft. This will take around an hour.Give the squash a poke with a knife. If it slides in with no resistance, the squash is cooked.
- Once cooked, let the squash cool for 5 minutes or so then scoop the flesh out with a spoon then place into a blender with the butter. Season with salt & pepper then blend smooth. Set the puree to one side for now or store in the fridge for up to 3 days.
Risotto
- Set a large saucepan over a medium heat, add in the oil & butter, leave to melt then add in the diced onion & a pinch of salt.
- Cook the onion for 5-10 minutes, stirring frequently until soft then stir in the garlic & thyme and cook for another minute.
- Next, stir the rice into the onions, cook for a minute then pour in the wine. Keep cooking for another 2-3 minutes, until the wine has reduced almost completely.
- Turn the heat down to low then stir 2 ladles of warm stock into the risotto. Keep stirring, until the rice has absorbed all the stock then add in another 2 ladles of stock.
- Repeat this process until all the stock has been used & the rice is just cooked al dente. This will take roughly half an hour. Once cooked, the risotto should be fairly thick but will thin out once we add the butternut puree in.
- Next, stir the butternut squash puree into the risotto then cook for another 3-4 minutes, until the risotto is thick & creamy.
- Add the grated parmesan & the lemon juice into the risotto, stir to melt then season to taste with sea salt & freshly cracked black pepper.
- Take the risotto off the heat, cover with a lid & leave to rest for 5 minutes, whilst you make the brown butter.
Sage Brown Butter
- Chop the butter into small pieces, add into a small saucepan then set over a medium heat. Once melted, add in the sage leaves then keep cooking, stirring frequently until the butter has browned & smells nutty and the sage is crisp. The butter will take 2-3 minutes to brown once melted.
- Pour the sage butter into a bowl & set aside.Taking the butter out of the pan keeps it from overcooking!
To Serve
- Give the risotto a stir then spoon into bowls. Spoon over plenty of the sage brown butter then finish with grated parmesan & freshly cracked black pepper. Serve immediately.
Notes
1. To Cook On An Aga - Cook the risotto on the simmering plate & the brown butter on the boiling plate.
2. Risotto Rice - I like to use carnaroli rice, as it makes for a creamier risotto that's harder to over cook. Arborio rice will also work but will cook more quickly & won't need as much stock.
3. White Wine - I tend to use a Pinot Grigio or Sauvignon Blanc when making risottos. Don't worry about using something expensive though!
4. Stock - Chicken stock works best for risotto as it has a rich, deep flavour. However, veg stock will work as well. Make sure to use warm stock for risotto, as it helps the rice cook quicker.
5. Blender - To make a smooth butternut squash puree, it's best to use either a jug blender or food processor. You could use a potato masher instead, for a chunkier puree.
6. Leftovers - Any leftover risotto can be kept in the fridge for up to 3 days. It's best to reheat risotto on the stove. You might need to add a splash of water/stock to thin the risotto out to the correct consistency.
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