Butternut Squash Risotto
Butternut Squash Risotto for Two
A creamy, aromatic dish with bright lemon and earthy sage
Ingredients
Risotto:
1 1/2 cups risotto rice (Arborio or Carnaroli)
1 tablespoon olive oil
2 teaspoons lemon juice
4 cups chicken or vegetable stock
3 tablespoons ghee
1 tablespoon chopped fresh sage
Butternut Squash Purée:
1 1/2 cups cubed butternut squash
3 tablespoons olive oil
Step-by-Step Instructions
1. Make the butternut squash purée
Preheat the oven to 400°F.
Toss the squash cubes with the olive oil and a pinch of salt.
Spread on a baking sheet and roast for 20–25 minutes, until soft and lightly golden.
Transfer to a blender or bowl and purée until smooth. Add a splash of warm water if needed to loosen the texture.
2. Warm the stock
In a small pot, heat the stock over low heat. Keep it warm throughout the cooking process so it absorbs smoothly into the rice.
3. Start the risotto base
In a medium pot, heat the olive oil over medium heat.
Add the risotto rice and stir for 1–2 minutes until the grains are lightly coated and slightly translucent around the edges.
4. Add lemon and begin ladling stock
Stir in the lemon juice.
Add your first ladle of warm stock and stir gently until absorbed.
Continue adding stock one ladle at a time, stirring occasionally and allowing each addition to absorb before adding the next.
This process takes about 18–20 minutes.
5. Add the squash purée
When the rice is nearly tender, stir in the butternut squash purée.
Mix well to create a creamy, unified texture.
6. Finish with ghee and sage
Turn off the heat.
Stir in the ghee and chopped sage until glossy and fragrant.
Taste and adjust with salt, more lemon, or a splash of stock for looseness.
7. Serve
Spoon into warm bowls and garnish with a few extra sage leaves or a drizzle of ghee.
The texture should be creamy and flowing, not stiff.
Pair with sauteed Kale recipe HERE
