Bitternut Squash Risotto Recipe

Name: Bitternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 7 Tbs. unsalted butter; 2 Tbs. minced fresh sage; 6 cups vegetable or chicken stock; 2 cups butternut squash puree; 2 Tbs. olive oil; 2/3 cup caramelized onions; 2 cups Arborio rice; 1 tsp. minced fresh rosemary; 1/2 cup dry white wine; 1/2 cup grated Parmigiano-Reggiano cheese; Salt and freshly ground pepper, to taste

Servings: persons

7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

1
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
2
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
3
In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
4
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
5
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 Tbs. unsalted butter, 2 Tbs. minced fresh sage, 6 cups vegetable or chicken stock, 2 cups butternut squash puree, and more.

Yes, Bitternut Squash Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bitternut Squash Risotto

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