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Butternut Squash Risotto with Pears and Fried Sage
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4.34 from 9 votes

Butternut Squash Risotto with Pears and Sage #SundaySupper

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: vegetarian main
Servings: 4
Author: Susan Pridmore

Ingredients

  • 3 Tbsp extra-virgin olive oil divided
  • 1/2 red onion sliced into thin strips about 1 cup
  • 3 cups vegetable broth
  • 1 cup risotto rice
  • 1/2 cup dry white wine
  • 1/2 tsp kosher salt
  • 1/2 cup Parmesan cheese freshly grated
  • 3 cups diced butternut squash
  • 2 Tbsp unsalted butter
  • 1/4 cup coarsely chopped fresh sage leaves
  • 1 pear peeled and seeded, thinly sliced

Instructions

  • Warm up 1 Tbsp olive oil in a heavy bottomed pot large enough for the entire risotto dish, and add the onions. Sauté on medium high until the onions soften, about 15 minutes. Reduce the heat to medium-low for another 15 minutes. Don't move the onions around very much in the pan so they have a chance to caramelize.
  • Heat the vegetable broth in the microwave oven or in a separate pot on the stove. Cover to keep warm.
  • Add the rice to the onions, and sauté for 10 minutes, or until some of the kernels are lightly toasted. Add the wine and salt, and simmer for 10 minutes - or until it's been absorbed.
  • Preheat the oven to 400˚F and line a baking sheet with parchment paper. Toss the diced butternut squash in the remaining oil and roast for 15 minutes, or until tender.
  • Stir 1 cup of warm broth into the risotto, stirring occasionally until it's absorbed. Continue adding broth, 1/2 cup at a time, to the risotto, always waiting until it's completely absorbed before adding the next 1/2 cup. Once the risotto has absorbed 2 cups of broth, the need to stir the risotto increases. This is the secret to getting a creamy risotto. By the final 1/2 cup, stir almost constantly. When the rice is al dente, stir in the Parmesan cheese.
  • Melt the butter in a skillet over medium heat. Add the sage leaves and sauté until lightly crisped, about 10 minutes. Gently add the pears to warm, about 5 minutes or less.
  • When the risotto is done, fold in the butternut squash, pears and sage.
  • Serve warm, immediately.