Butternut Squash Risotto

A bowl of butternut squash risotto

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Serves 6

Ingredients

1300 g, 6 cups vegetable/chicken/turkey broth
100 g, 7.5 tbsp EVOO
50 g (2 small) shallots, 1/4-inch-dice
5-7 g Diamond Crystal kosher salt
600 g, a little over 3 cups diced butternut squash, peeled 1/2-inch-dice
200 g, 1 cup carnaroli risotto rice
A bunch of sage leaves
60 g, 4 tbsp butter
60 g, 1 cup grated Parmiggiano-Reggiano cheese

Recipe

1300 g, 6 cups vegetable/chicken/turkey broth

Bring broth to a simmer in a medium saucepan.

100 g, 7.5 tbsp EVOO
50 g (2 small) shallots, 1/4-inch-dice
600 g, a little over 3 cups diced butternut squash, peeled 1/2-inch-dice
3-5 g Diamond Crystal kosher salt

Add oil to a dutch oven over medium heat. Reduce to medium-low and sweat the shallots until translucent. Add butternut squash, the salt, and about 1 cup of the stock. Cover and cook for 10 minutes.

200 g, 1 cup carnaroli risotto rice
A bunch of sage leaves
Salt, as needed

Add the rice and sage leaves. Increase heat to high and add 1 cup of stock. Stir continuously until almost all of the stock has evaporated or been absorbed. Repeat until the rice is al dente. (Test it. It should still have a little chew to it.) Season with additional kosher salt, as needed.

60 g, 4 tbsp butter
60 g, 1 cup grated Parmiggiano-Reggiano cheese

When the rice is al dente, turn off heat, and add cheese and butter. Stir like crazy to emulsify everything.

A bowl of butternut squash risotto