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- 1
Warm the broth
Pour the broth into a medium saucepan and warm it over medium heat until it is almost at a simmer. Reduce the heat to low and cover to keep it hot — warm broth is the secret to a creamy risotto, since it helps the rice release its starch as you stir.
- 2
Prep the squash
Trim and peel the butternut squash, scoop out the seeds, and cut it into 3/4-inch cubes. You want about 3 cups. Don't stress the peeling — a sturdy Y-peeler and a steady cutting board make quick work of it.
- 3
Soften the onion and squash
Finely dice the onion. Heat the olive oil in a deep skillet or heavy-bottomed pan over medium-low. Add the onion and cook about 8 minutes, until soft and pale gold. Add the squash cubes, stir to coat, and cook about 10 minutes until just starting to soften. Season with about 1/2 teaspoon salt, a grind of pepper, and the finely chopped rosemary and sage. Cook 4 minutes more, until the squash is just tender but still holds its shape. Scoop out half the squash and set it aside.
- 4
Toast the rice
Add the arborio rice and stir it in the oil for 3 to 5 minutes, until the grains turn pearly and translucent and you hear a faint crackle. Add a splash more olive oil if the pan looks dry. Season with another 1/2 teaspoon salt unless your broth is already salted.
- 5
Add wine, then broth by the ladleful
Pour in the white wine and stir until it's absorbed. Ladle in about 3/4 cup of the hot broth and stir until it's absorbed, then keep adding broth a ladleful at a time, stirring regularly and letting the rice drink up each addition before the next. After about 15 minutes, stir the reserved squash back in. Continue until the rice is creamy and al dente — tender with the faintest firmness at the center. Finish with a last splash of broth so it is loose and wavy, not stiff.
- 6
Finish and serve
Off the heat, stir in the grated parmesan and the butter, beating vigorously until glossy and fully melted in. Taste and adjust the salt and pepper. Spoon into bowls right away, while it's hot and flowing, with an extra shower of parmesan on top.
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Butternut Squash Risotto with Rosemary and Sage
Created by: WholeFoodWendy
Ingredients
- 6 cup vegetable broth
- 1 1/2 lb butternut squash
- 3 tbsp olive oil
- 1 yellow onion
- salt
- black pepper
- 1 tbsp rosemary
- 1 tbsp sage
- 1 1/2 cup arborio rice
- 1/2 cup white wine
- 1/2 cup parmesan cheese
- 1 tbsp butter
Instructions
- Warm the brothPour the broth into a medium saucepan and warm it over medium heat until it is almost at a simmer. Reduce the heat to low and cover to keep it hot — warm broth is the secret to a creamy risotto, since it helps the rice release its starch as you stir.
- Prep the squashTrim and peel the butternut squash, scoop out the seeds, and cut it into 3/4-inch cubes. You want about 3 cups. Don't stress the peeling — a sturdy Y-peeler and a steady cutting board make quick work of it.
- Soften the onion and squashFinely dice the onion. Heat the olive oil in a deep skillet or heavy-bottomed pan over medium-low. Add the onion and cook about 8 minutes, until soft and pale gold. Add the squash cubes, stir to coat, and cook about 10 minutes until just starting to soften. Season with about 1/2 teaspoon salt, a grind of pepper, and the finely chopped rosemary and sage. Cook 4 minutes more, until the squash is just tender but still holds its shape. Scoop out half the squash and set it aside.
- Toast the riceAdd the arborio rice and stir it in the oil for 3 to 5 minutes, until the grains turn pearly and translucent and you hear a faint crackle. Add a splash more olive oil if the pan looks dry. Season with another 1/2 teaspoon salt unless your broth is already salted.
- Add wine, then broth by the ladlefulPour in the white wine and stir until it's absorbed. Ladle in about 3/4 cup of the hot broth and stir until it's absorbed, then keep adding broth a ladleful at a time, stirring regularly and letting the rice drink up each addition before the next. After about 15 minutes, stir the reserved squash back in. Continue until the rice is creamy and al dente — tender with the faintest firmness at the center. Finish with a last splash of broth so it is loose and wavy, not stiff.
- Finish and serveOff the heat, stir in the grated parmesan and the butter, beating vigorously until glossy and fully melted in. Taste and adjust the salt and pepper. Spoon into bowls right away, while it's hot and flowing, with an extra shower of parmesan on top.