Butternut Squash Risotto Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 medium butternut squash (about 800g), peeled, deseeded and cut into 2cm cubes</li><li class="ingredients-single-item">2 tablespoons olive oil, divided</li><li class="ingredients-single-item">1 onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">300g arborio rice</li><li class="ingredients-single-item">150ml dry white wine</li><li class="ingredients-single-item">1.2 liters hot vegetable stock</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">80g Parmesan cheese, freshly grated, plus extra for serving</li><li class="ingredients-single-item">8-10 fresh sage leaves, 6 chopped and remainder reserved for garnish</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">2 tablespoons pumpkin seeds (optional, for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Heavy-bottomed saucepan or risotto pan</li><li class="equipment-single-item">Ladle</li><li class="equipment-single-item">Wooden spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). Place the butternut squash cubes on a large baking tray, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until tender and slightly caramelized at the edges, turning halfway through. Once done, set aside two-thirds of the squash and mash the remaining third into a smooth puree with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Meanwhile, in a large, heavy-bottomed saucepan or risotto pan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook gently for 5-6 minutes until soft and translucent but not browned. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the arborio rice to the pan and stir for 2-3 minutes until the grains become translucent around the edges but remain white in the center. This toasting step is crucial for developing the rice's ability to release starch gradually, creating that signature creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the white wine and stir constantly until it has been completely absorbed by the rice. You'll know it's time to add more liquid when you can drag your wooden spoon through the mixture and it leaves a clear path that slowly fills in.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Begin adding the hot stock one ladle at a time (about 150ml), stirring frequently but gently. Wait until each addition is almost fully absorbed before adding the next. This slow addition allows the rice to release its starch gradually, creating the creamy texture that defines a good risotto. This process will take about 18-20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After about 15 minutes of adding stock, stir in the butternut squash puree and chopped sage. Continue adding stock and stirring until the rice is al dente - tender but with a slight bite in the center. The risotto should be creamy and flowing, not stiff or dry. You may not need all the stock, or you might need a little more - trust your judgment.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the pan from the heat and stir in the butter and grated Parmesan. This final step, called "mantecatura," creates an extra creamy emulsion that gives restaurant-quality risotto its luxurious texture. Gently fold in the reserved roasted butternut squash cubes, being careful not to break them up too much.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the crispy sage garnish (optional), heat a small amount of olive oil in a frying pan and briefly fry the reserved sage leaves until crisp, about 10 seconds. Remove with a slotted spoon and drain on paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the risotto and let it rest for 2 minutes before serving. This allows the flavors to meld and the texture to become perfectly creamy. Then spoon into warmed bowls, garnish with extra Parmesan, the crispy sage leaves, and a sprinkle of toasted pumpkin seeds if using. Serve immediately while hot - risotto waits for no one!</li></ol>