Risotto: the versatile recipe you’ve been waiting for.
Serves 5 hearty portions
This fall infused Italian dish is a take on the classic risotto recipe, but elevated with a Fall flare. The seasons are changing and all we want to do is curl up on the couch in our extra cozy sweater, while enjoying a warm bowl of delicious Butternut Squash Risotto. If that description doesn’t get you excited, this risotto is infused with fresh sage and topped with chunks of delicious goat cheese that help to balance out the sweetness of the squash. Butternut squash is one of my favourite fall vegetables because it is incredibly versatile, adding so much depth to a dish. This dish is the perfect Friends’ Friday meal, as it costs very little and the recipe can be easily doubled for a larger group. Pair this dish with a dry white wine and you’ve got yourself a winning combo!
Risotto is like a blank canvas; it can be changed to whatever your little foodie’s heart desires. Don’t like goat cheese, switch to parm! Want to add a little more green to the dish? Add some asparagus! Basically, risotto is for everyone. This recipe is my twist on a savoury Fall Risotto, so let’s get to it!
- If you’re not a fan of goat cheese, have no fear! Switch out the goat cheese for parm and you’re on your way to a delicious meal.
- Like I said in the Classic Risotto recipe, you will need a large skillet (larger than you actually think you need) with high sides. If you don’t have a pan large enough, use a pot with a large base.
- Take your time! There is no need to rush; risotto is a time commitment, so give it the love it deserves.
- 1 butternut squash
- 1 tbsp salt
- 5 tbl butter
- 1 medium shallot
- 4 cloves of garlic
- 2 cups risotto rice (arborio)
- ½ cup dry white wine
- 4 ½ cups broth
- ½ cup goat cheese plus extra for garnish
- Garnish with olive oil
- Sage leaves (garnish)
- Fresh cracked pepper (garnish)
- Preheat your oven to 350 °F
- Prepare your mise! Cut the butternut squash in half, lengthwise. Using a spoon, remove the seeds and place one of the halves flesh side up on a parchment lined baking sheet.
- With the other half, peel the rind and cut 1 inch thick cubes and place on the same baking sheet. Bake for 45 minutes to 1 hour, flipping the cubes halfway through. Check for readiness by inserting a fork into the flesh. The fork should come away from the squash with no resistance.
- Finely dice the onion and garlic. Measure out stock, wine and rice. Now you’re ready to begin the risotto!
- In a large saucepan, sauté onions in 3 tbsp butter until translucent on medium to low heat, about 5 minutes.
- Add garlic and arborio rice to the pan and sauté for 3 minutes, until risotto is slightly browned on the edges. Pour in the white wine and begin the arm workout (stir away)!
- Once the wine has been fully absorbed by the rice, begin the rotation of adding one cup of broth and stirring risotto constantly until all the liquid has been absorbed. Continue process with the remaining broth. This process should take between 20-25 minutes.
- Meanwhile , scoop out the cooked flesh from the butternut squash and place in food processor or blender until you get a smooth purée consistency. Set aside.
- Once risotto has fully absorbed the broth, taste to ensure it is fully cooked. If still crunchy, add more broth until the rice is soft but still aldente.
- Add remaining 2 tbl of butter, goat cheese and butternut squash puree. Once combined, fold in the butternut squash cubes.
- Time to plate! Place a healthy portion of risotto on a plate and top with a drizzle of olive oil, a turn of fresh cracked pepper, a few pieces of goat cheese and the sliced sage.