Butternut Squash and Sage Risotto Recipe

Butternut squash: A sweet, nutty squash that becomes tender and flavorful when cooked.

Arborio rice: A short-grain rice that releases starch, creating a creamy texture perfect for risotto.

Onion: Adds a subtle sweetness and depth of flavor to the dish.

Garlic: Provides a pungent, aromatic base that enhances the overall flavor.

Vegetable broth: Used to cook the rice, adding moisture and flavor.

Dry white wine: Adds acidity and complexity to the risotto.

Parmesan cheese: Aged cheese that adds a rich, savory flavor and creamy texture.

Olive oil: Used for sautéing the onions and garlic, adding a fruity, robust flavor.

Butter: Adds richness and a smooth texture to the finished dish.

Fresh sage: An aromatic herb that adds earthy, slightly peppery notes.

When adding the vegetable broth to the risotto, make sure to do it gradually, one cup at a time. This allows the arborio rice to release its starches slowly, creating a creamy texture. Stirring frequently is key to prevent the rice from sticking to the pan and to ensure even cooking.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when cooked, making them a great alternative.

• arborio rice - Substitute with carnaroli rice: Carnaroli rice is another type of Italian rice that has a similar creamy texture when cooked.

• onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar aromatic base for the risotto.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will no longer be vegetarian.

• dry white wine - Substitute with vermouth: Vermouth has a similar acidity and depth of flavor, making it a good substitute.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, though it is slightly sharper.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• butter - Substitute with margarine: Margarine can provide a similar richness and texture.

• sage - Substitute with thyme: Thyme has a slightly different flavor profile but can provide a similar earthy note to the dish.

• Allow the butternut squash and sage risotto to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled risotto into an airtight container. For best results, use a shallow container to ensure even cooling and reheating.
• Store the container in the refrigerator. The risotto will stay fresh for up to 3-4 days.
• For freezing, portion the risotto into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label each container with the date. The risotto can be frozen for up to 2 months.
• To reheat from the refrigerator, transfer the risotto to a saucepan. Add a splash of vegetable broth or water to loosen it up. Heat over medium-low, stirring occasionally, until warmed through.
• For reheating from frozen, thaw the risotto in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.
• Alternatively, you can reheat directly from frozen. Place the frozen risotto in a saucepan with a bit of vegetable broth or water. Cover and cook over low heat, stirring occasionally, until fully heated.
• If using a microwave, transfer the risotto to a microwave-safe dish. Add a splash of vegetable broth or water, cover, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• For an extra touch of freshness, garnish the reheated risotto with a sprinkle of freshly grated parmesan cheese and a few chopped fresh sage leaves before serving.

• Stovetop Method:

  1. Place the leftover risotto in a non-stick pan.
  2. Add a splash of vegetable broth or water to help loosen it up.
  3. Heat over medium-low, stirring frequently, until warmed through. This helps maintain the creamy texture.

• Microwave Method:

  1. Transfer the risotto to a microwave-safe dish.
  2. Add a small amount of vegetable broth or water.
  3. Cover with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, stir, then continue heating in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the risotto in an oven-safe dish.
  3. Add a bit of vegetable broth or water and cover with foil.
  4. Bake for about 15-20 minutes, stirring halfway through, until heated thoroughly.

• Double Boiler Method:

  1. Set up a double boiler by placing a heatproof bowl over a pot of simmering water.
  2. Add the risotto to the bowl.
  3. Stir occasionally until the risotto is heated evenly. This gentle method helps prevent overcooking.

• Sous Vide Method:

  1. Place the risotto in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes. This method ensures even reheating without drying out the risotto.

• Large pan: A wide, deep pan is essential for cooking the risotto evenly and allowing the rice to absorb the liquid properly.

• Wooden spoon: Ideal for stirring the risotto, as it won't damage the pan and helps to mix the ingredients thoroughly.

• Chef's knife: Necessary for finely chopping the onion, mincing the garlic, and dicing the butternut squash.

• Cutting board: Provides a safe and stable surface for chopping and dicing the vegetables.

• Measuring cups: Used to measure the arborio rice, vegetable broth, and white wine accurately.

• Measuring spoons: Essential for measuring out the olive oil, butter, and chopped sage.

• Grater: Needed for grating the parmesan cheese finely.

• Ladle: Useful for adding the vegetable broth to the risotto gradually, one cup at a time.

• Small bowl: Handy for holding the minced garlic and chopped sage until they are needed.

• Heat-resistant spatula: Useful for scraping down the sides of the pan and ensuring all ingredients are well incorporated.

Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and dicing.

Use a food processor: Chop the onion and garlic quickly with a food processor.

Warm the broth: Heat the vegetable broth in a separate pot to speed up the absorption process.

Measure ingredients beforehand: Have all ingredients measured and ready to go before you start cooking.

Cook in batches: If making a large quantity, cook the risotto in batches to ensure even cooking.