Creamy butternut risotto with Parmesan and sage

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Creamy risotto with sweet butternut and Parmesan is the kind of autumn comfort food you crave again and again.

Why is butternut risotto so creamy?

Butternut can soften and blend into the rice, giving the risotto extra creaminess. Parmesan adds savoury depth and sage brings an aromatic note. Gentle stirring remains the key to a good risotto.

Serves: 4 people

Preparation time: 35 min

Ingredients

• butternut squash – 14 oz, peeled and cubed
• risotto rice – 1 1/4 cups
• vegetable stock – 5 cups, hot
• shallot – 1, minced
• butter – 2 tbsp
• olive oil – 1 tbsp
• white wine – 1/2 cup
• Parmesan – 3/4 cup, grated
• sage – 1 tbsp, chopped
• salt – to taste
• black pepper – to taste

Method

STEP 1
Roast the butternut at 400°F with a little oil, salt and pepper for 20 minutes until tender.
STEP 2
Cook the shallot in the butter and olive oil until soft. Stir in the rice and cook for 1 minute.
STEP 3
Add the white wine and let it evaporate. Add the hot stock one ladle at a time, stirring often, until the rice is creamy and tender.
STEP 4
Fold in the roasted butternut, Parmesan and sage. Season to taste and serve immediately.