Brown Butter Butternut Squash Risotto with Sage
Brown Butter Butternut Squash Risotto with Sage
Ingredients
For the Risotto
- 2 tablespoons unsalted butter, for browning
- 1 small yellow onion, diced
- 1 1/2 cups farro, uncooked
- 1 pound frozen diced butternut squash
- 4 cups chicken or vegetable stock, warmed
- 1/4 cup fresh sage leaves, chopped
- 1 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, for finishing
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For Garnish
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh sage leaves, finely chopped
Instructions
- 1
Prepare your ingredients: Dice the small yellow onion, chop the fresh sage leaves, and grate the Parmesan cheese. Ensure your chicken or vegetable stock is warmed in a separate pot or microwave-safe container; keeping it warm helps maintain the risotto's temperature during cooking.
⏱️ 10 min
- 2
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden-brown color and smells nutty. This usually takes about 3-5 minutes. Be careful not to burn it.
⏱️ 3 min
- 3
Add the diced onion to the browned butter. Sauté for 5-7 minutes, stirring frequently, until the onion is softened and translucent but not browned.
⏱️ 5 min
- 4
Stir in the uncooked farro. Toast the farro for about 2 minutes, stirring constantly, until it smells slightly nutty. This step helps to develop its flavor.
⏱️ 2 min
- 5
Add the frozen diced butternut squash to the pot. Pour in enough warm stock to just cover the farro and squash (approximately 2 cups initially). Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Reduce the heat to medium-low and continue to simmer, stirring occasionally, until most of the liquid has been absorbed. Continue adding the remaining warm stock, 1/2 cup at a time, allowing each addition to be mostly absorbed before adding the next. Stir frequently to release starches and create a creamy texture. The frozen squash will melt and integrate into the sauce, contributing to its creaminess. This process will take about 20-25 minutes, or until the farro is tender with a slight chew (al dente).
⏱️ 20 min
- 7
Once the farro is al dente and the risotto has a creamy consistency, remove the pot from the heat. Stir in 1 cup of grated Parmesan cheese and the remaining 2 tablespoons of unsalted butter. Mix until the cheese is melted and the butter is fully incorporated, making the risotto extra rich and glossy.
⏱️ 2 min
- 8
Fold in the 1/4 cup of chopped fresh sage leaves. Taste the risotto and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, adjusting to your preference.
⏱️ 1 min
- 9
Ladle the warm risotto into serving bowls. Garnish each serving with an extra sprinkle of grated Parmesan cheese and a pinch of finely chopped fresh sage.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Butternut Squash Risotto with Sage
Ingredients
For the Risotto
- 2 tablespoons unsalted butter, for browning
- 1 small yellow onion, diced
- 1 1/2 cups farro, uncooked
- 1 pound frozen diced butternut squash
- 4 cups chicken or vegetable stock, warmed
- 1/4 cup fresh sage leaves, chopped
- 1 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, for finishing
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For Garnish
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh sage leaves, finely chopped
Instructions
- 1
Prepare your ingredients: Dice the small yellow onion, chop the fresh sage leaves, and grate the Parmesan cheese. Ensure your chicken or vegetable stock is warmed in a separate pot or microwave-safe container; keeping it warm helps maintain the risotto's temperature during cooking.
⏱️ 10 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden-brown color and smells nutty. This usually takes about 3-5 minutes. Be careful not to burn it.
⏱️ 3 min - 3
Add the diced onion to the browned butter. Sauté for 5-7 minutes, stirring frequently, until the onion is softened and translucent but not browned.
⏱️ 5 min - 4
Stir in the uncooked farro. Toast the farro for about 2 minutes, stirring constantly, until it smells slightly nutty. This step helps to develop its flavor.
⏱️ 2 min - 5
Add the frozen diced butternut squash to the pot. Pour in enough warm stock to just cover the farro and squash (approximately 2 cups initially). Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Reduce the heat to medium-low and continue to simmer, stirring occasionally, until most of the liquid has been absorbed. Continue adding the remaining warm stock, 1/2 cup at a time, allowing each addition to be mostly absorbed before adding the next. Stir frequently to release starches and create a creamy texture. The frozen squash will melt and integrate into the sauce, contributing to its creaminess. This process will take about 20-25 minutes, or until the farro is tender with a slight chew (al dente).
⏱️ 20 min - 7
Once the farro is al dente and the risotto has a creamy consistency, remove the pot from the heat. Stir in 1 cup of grated Parmesan cheese and the remaining 2 tablespoons of unsalted butter. Mix until the cheese is melted and the butter is fully incorporated, making the risotto extra rich and glossy.
⏱️ 2 min - 8
Fold in the 1/4 cup of chopped fresh sage leaves. Taste the risotto and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, adjusting to your preference.
⏱️ 1 min - 9
Ladle the warm risotto into serving bowls. Garnish each serving with an extra sprinkle of grated Parmesan cheese and a pinch of finely chopped fresh sage.
⏱️ 1 min