Butternut Squash Risotto with Browned Butter and Balsamic
Ingredients
- 4 tablespoons butter
- 4 large sage leaves
- 1½ pounds butternut squash, peeled, seeded and cut into ½-inch pieces (4 cups)
- 1 large shallot, minced
- 1 clove garlic, minced
- sea salt and freshly ground pepper
- 2 cups arborio rice
- ½ cup dry white wine
- 4 cups high-quality chicken or vegetable broth plus 2 cups water, warmed
- ½ cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
- aged balsamic vinegar, for serving
Instructions
- Melt butter in a large saucepan over medium heat. Once butter begins to foam, add sage. Cook until butter begins to lightly brown, about 2 minutes. Remove fried sage and set aside. Add butternut squash, shallot, and garlic to browned butter and cook until squash edges begin to soften, about 8 minutes. Season with salt and pepper. Add rice and cook, stirring, until thoroughly coated. Add wine and cook, stirring constantly and thoroughly (making sure no rice is sticking) until absorbed, about 3 minutes. Add ½ cup broth and cook, stirring constantly and thoroughly, until fully absorbed. Continue adding broth ½ cup at a time, stirring continuously and waiting until fully absorbed before adding more. Cook until rice is al dente, about 20–30 minutes. Make sure to taste often to ensure you don’t overcook (or under cook) the grains. Once rice is tender but still firm to the bite, stir in parmesan. Remove from heat and season with salt. Serve immediately topped with crumbled fried sage leaves and a drizzle of balsamic vinegar
