Ingredients:

  • 1 medium (about 2.5 lbs) Butternut Squash, peeled, seeded, and cut into 1-inch cubes
  • 2 Tbsp Extra Virgin Olive Oil (for roasting)
  • Kosher Salt & Black Pepper, to taste
  • 1/4 tsp freshly grated Nutmeg
  • 6 cups Low-Sodium Chicken or Vegetable Stock (must be kept simmering hot)
  • 5 Tbsp Unsalted Butter, divided (for sautéing and finishing)
  • 1 large Shallot or Yellow Onion, finely diced
  • 12 Fresh Sage Leaves, chopped (plus extra for garnish)
  • 2 cloves Garlic, minced
  • 1 ½ cups Arborio Rice (do not rinse)
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • Approx. 1 cup Reserved Roasted Squash Purée
  • ½ cup Grated Parmesan Cheese, freshly grated
  • White Pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 Tbsp olive oil, salt, pepper, and nutmeg. Spread on a lined baking sheet. Roast for 30–35 minutes, or until fork-tender and lightly caramelized.
  2. Remove the squash from the oven. Set aside half of the roasted cubes for later stirring. Transfer the remaining half (approx. 1 cup) to a bowl and blend until completely smooth. If necessary, add a tablespoon of hot stock to assist blending. Set aside.
  3. Pour the stock into a medium saucepan and bring to a bare simmer. Reduce the heat and keep the stock hot throughout the entire risotto process.
  4. In the heavy-bottomed pot, melt 2 Tbsp of butter over medium heat. Add the diced shallots and chopped sage. Cook gently until the shallots are translucent (about 4–5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the Arborio rice to the pot. Stir constantly for 2–3 minutes until the edges of the grains become translucent and they smell faintly nutty (Tostatura).
  6. Pour in the white wine. Stir until the wine is completely absorbed (about 1 minute). Scrape up any browned bits from the bottom of the pot.
  7. Ladle about 1 cup of the hot stock into the rice. Stir consistently until nearly all the liquid is absorbed. Repeat this process, adding stock one ladleful at a time, for 18–20 minutes.
  8. After about 20 minutes, the rice should be tender but still have a distinct, firm resistance in the center (al dente).
  9. Remove the pot from the heat. Stir in the reserved squash purée, the set-aside roasted squash cubes, the remaining 2 Tbsp of cold, cubed butter, and the grated Parmesan cheese.
  10. Stir vigorously for 1–2 minutes (Mantecatura). This emulsifies the fats and starch, creating the signature creamy texture ('all’onda').
  11. Cover the pot and let the risotto rest for 3 minutes. Serve immediately in warm bowls, garnished with a drizzle of olive oil, pepper, and extra Parmesan.