Butternut Squash Risotto With Botargo & Sage Recipe

Name: Butternut Squash Risotto With Botargo & Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds butternut squash, peeled and cut into bite-size chunks; 1 teaspoon salt, divided; 4 tablespoons olive oil, divided; 1 small white onion, diced; 1 small carrot, diced; 1 small courgette, diced; 1/4 teaspoon paprika; 1/2 teaspoon dried sage; 1 pound peeled and deveined raw shrimp; 2 cups Arborio rice; 1 cup white wine; 8 cups vegetable broth; 2 tablespoons unsalted butter; 1 cup grated Parmesan cheese; Finely chopped Italian parsley; 4 tablespoons grated botargo; Freshly ground black pepper to taste

Servings: persons

2 pounds butternut squash, peeled and cut into bite-size chunks
1 teaspoon salt, divided
4 tablespoons olive oil, divided
1 small white onion, diced
1 small carrot, diced
1 small courgette, diced
1/4 teaspoon paprika
1/2 teaspoon dried sage
1 pound peeled and deveined raw shrimp
2 cups Arborio rice
1 cup white wine
8 cups vegetable broth
2 tablespoons unsalted butter
1 cup grated Parmesan cheese
Finely chopped Italian parsley
4 tablespoons grated botargo
Freshly ground black pepper to taste

1
Heat oven to 220C/fan 200C/gas 7. Toss the squash in 2 tablespoons olive oil with freshly ground pepper and 1/2 teaspoon salt. Place them into a shallow roasting tin and roast for 30 minutes or until it is brown and soft.
2
Heat olive oil in a large saucepan over medium heat. Add onion, courgette and carrot. Cook, stirring, for 5 minutes or until the vegetables are softened. Add shrimps, paprika and sage. Continue stirring.
3
Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 to 2 minutes or until wine is reduced by half. Add 1 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding 1 cup at a time, until all liquid is absorbed and rice is tender and creamy. Add squash to rice mixture with final 1 cup stock.
4
Cook for 2-3 minutes. Remove from heat. Stir in cheese and butter. Season with salt and pepper.
5
Serve topped with grated botargo, paprika and parsley.

2404

kcal

Calories

213

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 pounds butternut squash, peeled and cut into bite-size chunks, 1 teaspoon salt, divided, 4 tablespoons olive oil, divided, 1 small white onion, diced, and more.

Yes, Butternut Squash Risotto With Botargo & Sage falls under the Vegetarian 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.

That's it — enjoy your meal!

Butternut Squash Risotto With Botargo & Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions