BUTTERNUT RISOTTO Recipe
February 14, 2021
← Back to All Recipes
Butternut Squash Sauce: A fall twist on risotto that you can make all year long. Oh...it's keto-friendly, too. Makes 2 Servings.
Ingredients:
- 2 cups Sonoma Gourmet Butternut Squash Sauce
- 2 cups vegetable stock
- 2 tablespoons olive oil, plus more for garnish
- 1/2 small yellow onion, thinly sliced
- Kosher salt, to taste
- 1/2 cup Arborio rice
- 1 tablespoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary
- 1/4 cup dry white wine
- 1/4 cup grated parmesan cheese
- Kosher salt, to taste
- Freshly ground pepper, to taste
Preparation:
- In a large saucepan over medium-high heat, whisk together the Butternut Squash Sauce and the stock. Bring just to a simmer, 8 to 10 minutes, and then keep warm over super low heat.
- In a large saucepan over medium heat, warm the olive oil. Add the onions and a pinch of salt. Stir to combine and cook for 4 to 5 minutes, making sure the onions darken but don’t brown.
- Add the rice and stir until the grains are well coated. Cook for 3 to 4 minutes.
- Add the sage, rosemary, and wine, and stir until it’s almost absorbed, 3 to 4 minutes.
- Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
- When the rice is tender and looks creamy, after about 20 minutes, stir in the remaining tablespoon of butter, the cheese, a teaspoon of salt, and a teaspoon of pepper.
- Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Top with the remaining minced sage and a drizzle of olive oil.
Please note, comments must be approved before they are published