Risotto Nero with Squash & Burrata Recipe

Name: Risotto Nero with Squash & Burrata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butternut squashpeeled, seeded and cut into 1-inch pieces; 1 sage sprig; 3 tablespoons unsalted butter; Kosher salt; Freshly ground pepper; 6 cups chicken stock or low-sodium broth; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1/2 medium onion, minced; 1 1/2 cups Venere black rice (see Note); 1/4 cup dry white wine; 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving; 1/2 pound burrata or fresh buffalo mozzarella, cut into 6 pieces; Flaky sea salt, such as Maldon, for garnish

Servings: persons

1 pound butternut squashpeeled, seeded and cut into 1-inch pieces
1 sage sprig
3 tablespoons unsalted butter
Kosher salt
Freshly ground pepper
6 cups chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 medium onion, minced
1 1/2 cups Venere black rice (see Note)
1/4 cup dry white wine
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/2 pound burrata or fresh buffalo mozzarella, cut into 6 pieces
Flaky sea salt, such as Maldon, for garnish

1
Preheat the oven to 350.
2
In a 9-by-13-inch baking dish, combine the squash with the sage sprig, 2 tablespoons of the butter and 1/4 cup of water; season with kosher salt and pepper.
3
Roast for about 25 minutes, until the squash is tender and most of the liquid has evaporated.
4
Discard the sage.
5
Transfer the squash to a food processor and let cool slightly.
6
Puree until smooth and season with kosher salt and pepper.
7
Scrape the squash puree into a medium saucepan and keep warm over very low heat.
8
Meanwhile, in another medium saucepan, bring the stock to a simmer.
9
Keep warm over very low heat.
10
In a large saucepan, heat the 1/4 cup of olive oil.
11
Add the onion and a generous pinch of kosher salt and cook over moderate heat, stirring, until softened, about 3 minutes.
12
Add the rice and cook, stirring, until well coated with oil, about 1 minute.
13
Add the wine and cook, stirring, until absorbed.
14
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
15
Continue adding the stock 1/2 cup at a time, stirring constantly and allowing the stock to be nearly absorbed between additions.
16
The risotto is done when the rice is al dente and suspended in a creamy sauce, 35 to 40 minutes total.
17
Stir in the 2 tablespoons of Parmigiano and the remaining 1 tablespoon of butter and season with kosher salt and pepper.
18
Spoon the squash puree into shallow bowls, then spoon the risotto on top and garnish with the burrata.
19
Top with a sprinkle of flaky sea salt and a drizzle of olive oil and serve.
20
Pass additional cheese at the table.

2058

kcal

Calories

143

Fat

Carbs

136

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 13 ingredients. The key ingredients include: 1 pound butternut squashpeeled, seeded and cut into 1-inch pieces, 1 sage sprig, 3 tablespoons unsalted butter, Kosher salt, and more.

Yes, Risotto Nero with Squash & Burrata falls under the Meat & Poultry 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!

Risotto Nero with Squash & Burrata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions