This Risotto Alla Zucca is perfectly creamy and delicious, made easy with butternut squash, fresh sage, and freshly grated parmesan cheese!
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Restaurant-Style Butternut Squash Risotto
This Risotto Alla Zucca (or as we say in English, Butternut Squash Risotto) is absolutely perfect for fall! It’s so unbelievably delicious that you’re going to be skipping the fancy restaurant scene in favour of making your own risotto at home. Trust me, it’s so easy to make with just a few basic ingredients!
Ingredients for Risotto Alla Zucca
- fresh or dried sage
- salt and pepper
- white wine
- butternut squash
- arborio rice
- chicken or vegetable stock
- grated Parmesan cheese
- chopped fresh sage (optional)
How to make Homemade Risotto Alla Zucca
Here are my homemade risotto MUST DOs for the perfect creamy texture and delicious flavour every single time:
- Constant stirring – it’s just that simple. Stand at the stove and gently stir for the 15-20 minutes it takes to achieve creamy perfection and you won’t be sorry you did.
- Use HOT chicken or vegetable stock – adding cold or even room temperature stock to hot risotto in the pan reduces the temperature of the mixture and slows down cooking, preventing the risotto rice from releasing its starches.
- Don’t forget the wine – adding a splash (or three) of white wine makes ALL the difference. Trust me!
- Herbs and spices – my go-to herb for this Butternut Squash Risotto is some fresh or dried sage. It creates a perfectly earthy flavour that perfectly compliments the sweetness of the butternut squash!
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I hope you love this delicious recipe as much as we do! Let me know in the comments below, what’s your favourite restaurant-quality dish? I’d love to know!
Kitchen products I recommend:
Looking for more fall and winter recipes? You’ll LOVE these:
- Easy Juicy Roast Turkey
- Easy Homemade Roast Turkey Gravy
- Easy Crock Pot Garlic Mashed Potatoes
- Easy Vegan Green Bean Casserole
- Roasted Garlic Butter Carrots
- Apple Walnut Spinach Salad
- Roasted Beet Salad with Greens
- Maple Rosemary Roasted Sweet Potatoes
- Winter Berry Cocktail (Alcohol Free Version Included)
- Rosemary Dill Roasted Potatoes
Risotto Alla Zucca (Butternut Squash Risotto)
- 2 tablespoon butter or other vegan butter substitute
- 1 medium onion, finely diced
- 3 cloves garlic, finely minced or pressed
- 1 teaspoon chopped fresh sage (dried sage also works)
- a pinch or two of salt and pepper
- 1/4 cup white wine
- 2 1/2 cups cubed butternut squash cut into 1/2-inch pieces
- 1 cup arborio rice (also called risotto rice)
- 5 cups hot chicken or vegetable stock
- 1/2 cup freshly grated Parmesan cheese
- fresh sage and Parmesan cheese for garnish (optional)
- Heat a large skillet over medium heat and add the butter.
- Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
- Add the sage and salt and pepper and stir to combine.
- Add the cubed squash. Stir everything together well and let the squash cook a little bit in the pan, softening slightly and just barely caramelizing.
- Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).
- Turn the heat to medium-low and add the rice. Toss the rice in the squash mixture until it's coated and move it around the pan for about 1 minute.
- Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.
- Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.The squash will also soften considerably as you add stock and stir, and it will begin to fall apart and create an orange-coloured creamy sauce.
- Serve immediately with shaved Parmesan cheese and freshly chopped sage or parsley.