Butternut Squash Risotto


We love risotto for so many reasons-- it’s so tasty, warm and comforting yet not at all fussy. It’s also an excellent way to showcase ingredients and seasonal flavors- such as winter squash.  Once you master the base recipe, you can change up and experiment with others flavors (portabella, leek, beet, celery root even!) . Here in the market, we are going to be mixing up a risotto-of-the-week, that we’ll offer alongside our weekly entrée. One trick that we think makes a nice impact is roasting your veggies before adding them into the rice. It takes a little extra time, but the flavors unlocked by roasting make it worthwhile. 

  • 1 lb butternut squash, cubed 

  • 4 tbs olive oil

  • 2 shallots, diced

  • 1 ½ cups of arborio rice

  • 8 cups stock

  • ½ cup dry white wine 

  • ½ cup grated parmesan

  • 1 tbs fresh sage, chopped 

  • Salt and pepper to taste


Toss squash with a tablespoon of the olive oil, a sprinkle of salt and some pepper. Spread out on a sheet pan and roast until tender and starting to caramelize, about 30 min. 

Place the stock in a saucepan and bring it to a simmer. 

In a large skillet, heat remaining olive oil and fry the shallots. Add the rice and stir to coat with the shallots and oil, about 1 minute.

Add half of the roasted squash and the wine. Bring to a simmer. Then start adding the warm stock, about a ½ cup at a time allowing the rice to absorb the stock  after each addition. Stir semi-frequently so that the rice doesn't stick to the bottom of the pan.  Cook until the rice is done and the liquid is absorbed, about 20 min. 

Add the sage, parmesan cheese and the remaining squash. Season with salt and pepper to taste! 

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