Butternut Squash and Sage Risotto with Pine Nut Gremolata
Indulge in the creamy delight of Butternut Squash and Sage Risotto, crowned with a zesty Pine Nut Gremolata, for a perfect blend of autumnal flavors and Italian tradition.
Equipment
- Large skillet or saucepan
- Ladle
- Cutting board and knife
- Small bowl for gremolata
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped about 1/2 cup
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable stock, kept warm on the stove
- 2 cups butternut squash, peeled and diced
- 1 tbsp fresh sage, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/3 cup pine nuts, toasted and roughly chopped
- 1 Zest of lemon
- 1 small garlic clove, minced
- 2 tbsp fresh parsley, finely chopped
- Salt to taste
Instructions
- Prepare the Risotto Base: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and Arborio rice, stirring to coat the rice with oil. Toast the rice until it becomes slightly translucent, about 2 minutes.
- Deglaze the Pan: Pour in the white wine and stir until the liquid is mostly absorbed by the rice. This will lift any flavorful bits stuck to the pan and add depth to your risotto.
- Cook the Risotto: Begin adding the warm vegetable stock one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes. The rice should be tender but still have a slight bite to it.
- Add Butternut Squash and Sage: Halfway through cooking the risotto, add the diced butternut squash and fresh sage. Continue to cook, adding stock as needed, until the rice and squash are both cooked through.
- Finish with Cheese: Once the risotto is creamy and the squash is tender, remove from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Make the Gremolata: In a small bowl, combine the toasted pine nuts, lemon zest, minced garlic, chopped parsley, and a pinch of salt. Mix well.
- Serve: Divide the risotto among plates, and top each with a generous sprinkle of the pine nut gremolata. Serve immediately.
Notes
For a vegan version, omit the Parmesan cheese or use a plant-based alternative. If butternut squash is out of season, consider substituting with sweet potatoes or pumpkin. Ensure the vegetable stock is kept warm as it helps maintain the cooking temperature, resulting in a creamier risotto. Toasting the pine nuts for the gremolata is optional but highly recommended as it enhances their flavor.