Winter Squash Risotto is a favorite dish of mine that I tend to make as soon as the leaves start to change colour, there's a chill in the air, and the markets fill up with interesting squashes and pumpkins. Kabocha, or any other mealy winter squash, is great for this dish, though if you're pressed for time, don't hesitate to use pre-cut butternut squash. This incredibly easy, soupy no-stir risotto is quick to prep, easy to cook, and a certified crowd-pleaser. The only tricky part is browning the butter to crisp the sage leaves in, but all you really need here is a bit of patience. Give it a try.
AuthorAnn Ogden GaffneyCategoryDinner, Gluten Free, Lunch, Mediterranean, Plant forward, VegetarianDifficultyBeginnerKabocha squash is very starchy and thickens the dish considerably, hence the need to add extra stock or water at the end, along with the butter and Parmesan. Butternut squash is more watery and may not need any extra liquid.
Heat the olive oil in a Dutch oven over a medium heat. Add the chopped onions, sprinkle with sea salt. Cook until it starts to soften, about 4-5 minutes. Add the diced squash, stir to mix. Sprinkle with a little more salt. Partially cover, turn the heat down to medium- low. Cook stirring from time to time for 8-10 minutes, or until the squash starts to soften and get a little shaggy around the edges.
Add 1 liter/4 cups of the stock to the pan. Raise the heat to medium-high and bring to a simmer. Cover the pot. Lower the heat to medium low and simmer the vegetables about 15 min utes or until the squash is soft enough to smash against the side of the pan. Add the rice, stir to mix and cook partially covered for another 15 minutes. The squash will have disintegrated into the stock and the rice should be 'al dente'. Taste for salt.
While the rice is cooking, over a low heat, melt the butter in a small pan or skillet. Take your time. Do this as slowly as possible for the best results. Once the butter has stopped foaming and is clear and smells nutty, with a pale brown residue at the bottom, strain immediately into a small bowl. This will stop the brown butter cooking, and the residue from burning. Wipe the pan clean with kitchen paper. Return the strained butter to the pan over a low heat. Add the smashed garlic clove to the butter. When it starts to colour, add the sage leaves. Cook until crisp, about 2 minutes, Remove the sage leaves and garlic from the brown butter and set aside. Discard the garlic.
When the rice is 'al dente', pour the brown sage butter into the risotto, and beat it in along with the reserved Parmesan cheese. Turn off the heat. Cover and let the risotto sit for 2-3 minutes. Add some of the reserved stock if the risotto looks very thick. It should be a little soupy. Serve ladled into bowls or soup plates. Garnish with the fried sage leaves
Kabocha squash is very starchy and thickens the dish considerably, hence the need to add extra stock or water at the end, along with the butter and Parmesan. Butternut squash is more watery and may not need any extra water added in step 4.
You can make the brown sage butter ahead of time.
