Butternut Squash Risotto with Sage Brown Butter

Butternut squash risotto on a small white plate, topped with sage brown butter and chorizo.

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Butternut Squash Risotto with Sage Brown Butter

All in one pot, with comforting fall flavors and luxurious enough for special occasions, this lovely butternut squash risotto deserves a place on your go-to recipes list. A drizzle of nutty brown butter and crispy sage takes it to another, gorgeous level of flavor.

Make the crispy chorizo and get your onions cooking while the squash is in the oven, to save time.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: Italian

Keyword: pumpkin risotto, risotto recipe

Servings: servings

Calories: 625kcal

Author: Kate Phillips

Ingredients

For the risotto -

1 large butternut squash roughly 1kg/2lb
2 tablespoons olive oil
2 teaspoons salt
1 onion finely diced
4 garlic cloves crushed
1 ½ cups arborio rice
¼ cup white wine or rosé
4 cups hot vegetable or chicken stock
¼ cup parmesan cheese grated
¼ cup gruyere cheese grated

To serve -

2 oz chorizo casing removed and diced (50g)
2 tablespoons butter
A handful of sage leaves
Grated parmesan cheese

Instructions

Roast the butternut squash.
Heat your oven to 400°F (210°C) and line a sheet pan with parchment paper. Slice the squash down the middle, so you're left with two long pieces. Scoop out the squash seeds, then drizzle the cut halves of squash with 1 tablespoon of olive oil and scatter with 1 teaspoon of salt.
Place the squash cut-side down on your pan, then transfer to the oven. Roast until super soft and charred, about 45 minutes.
Make the crispy chorizo.
Add the diced chorizo to a large, high-sided pan or skillet and set it over medium heat. Cook, stirring, for a couple of minutes, until the chorizo is lovely and crispy. Transfer to a plate and set aside.
Cook the onions.
Add 1 tablespoon of olive oil to the same pan and reduce the heat to medium. Add the diced onion and 1 teaspoon of salt. Cook, stirring, until the onion has softened and become translucent, about 5 minutes.

PRO TIP: If your onion is browning too quickly, add a splash of water to the pan. This will help the onions cook without burning them.

Add the garlic, rice, and wine.
Once the onion is soft, add the crushed garlic and stir it through the onion. Add the rice and stir it through the garlic and onions for a couple of minutes to lightly toast the grains. Then, pour in the wine, stir, and let it bubble up for a couple of minutes as the alcohol evaporates.
Add the butternut squash and stock.
Scoop the roasted squash flesh straight from the skin into the pan with the rice - don't worry about breaking it up before you add it - it will do it itself in the pan as it cooks with the rice. Stir the squash through the rice, then start adding the hot stock, one ladleful at a time.

I recommend heating the stock in a separate saucepan and ladling it directly from there into the risotto. Or you can heat it in the microwave.

Continue to add stock and stir the risotto.
Stir the risotto as the stock is absorbed by the rice, then add another ladleful of stock. Continue this way until you've used up the stock and the rice is al dente (cooked, with a little bite to it). At this point, add the grated parmesan and gruyere and stir it through the risotto. It should be gorgeously creamy at this point. Taste, then add any extra salt if needed. Remove from the heat.
Make the brown butter.
Melt the butter in a small pan over medium heat, then continue to stir the butter as it starts to foam up, change color, and smell gorgeously nutty. You should see little brown spots in the butter - this is what you want. At that point, carefully add the sage leaves (the butter may splash up as you do so be careful) and toss them through the butter for a minute to crisp up. Remove the pan from the heat.
Garnish and serve.
Divide the risotto between serving plates, then top with the crispy chorizo. Spoon over the brown butter and crispy sage leaves, then finish with the extra grated parmesan. Enjoy while hot and saucy.

Notes

PREP AHEAD: While studying at Le Cordon Bleu in London, we were taught the secret (FAB) way to make risotto ahead of time - the way they do it at restaurants. Follow the recipe until you've added about half the stock to the risotto, then spread it out on a lined tray, cover with plastic wrap and refrigerate for up to 24 hours. When you're ready to serve, pop it back into the pot and continue adding the stock, until al dente. This should take about 10 minutes.

STORAGE INSTRUCTIONS: Any leftovers will keep for 3 days in the fridge. You can reheat the risotto in the microwave, or on the stovetop. You'll want to add a splash of water or stock when you reheat, just to help to loosen the risotto up.

INGREDIENT NOTES: Swap the chorizo for bacon, or keep it vegetarian by using vegetable stock and skipping the crispy chorizo.

LEFTOVERS? This is your perfect excuse to make gorgeous, cheesy stuffed arancini. Stuff with mozzarella, or for a festive twist, use cubes of brie or camembert (remove the rind first).

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