Step 1: Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Set aside half of the roasted squash to stir in later and mash the other half slightly to integrate into the risotto for extra creaminess.
Step 2: While the squash roasts, prepare your crispy sage. In a small skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until crispy. Be careful not to burn them; they brown quickly. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with a pinch of salt. Set aside for garnish.
Step 3: In a large saucepan, bring the vegetable broth to a simmer over medium-low heat. Keep it warm throughout the cooking process. Having warm broth is essential for keeping the risotto cooking consistently and efficiently.
Step 4: In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes. Do not let it brown.
Step 5: Add the Arborio rice to the pot. Stir constantly for 1-2 minutes until the edges of the grains become translucent. This toasting step, known as ‘toasting the rice’, helps the grains absorb liquid more evenly and prevents them from becoming mushy.
Step 6: Pour in the white wine (if using) and stir until it has completely evaporated and been absorbed by the rice. This deglazing adds a wonderful depth of flavor to your Creamy Roasted Butternut Squash Risotto with Crispy Sage.
Step 7: Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This constant stirring is key to releasing the starch from the Arborio rice, creating that signature creamy texture. This process will take about 20-25 minutes.
Step 8: After about 15 minutes of adding broth, stir in the mashed butternut squash. Continue adding broth and stirring. When the risotto is almost done (the rice should be al dente – tender with a slight bite in the center), stir in the remaining roasted butternut squash cubes.
Step 9: Remove the pot from the heat. Stir in the grated Parmesan cheese and the remaining 1 tablespoon of butter. Cover the pot and let it rest for 2-3 minutes. This final step, called ‘mantecatura’, emulsifies the butter and cheese, making the risotto extra creamy and luxurious.
Step 10: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished generously with the crispy sage leaves and an extra sprinkle of Parmesan cheese. Enjoy your exquisite Creamy Roasted Butternut Squash Risotto with Crispy Sage!