Description
This Christmas Risotto Alla Zucca is a creamy and comforting Italian dish featuring tender butternut squash cooked with arborio rice, fresh sage, and Parmesan cheese. Rich, flavorful, and perfect for holiday gatherings, this risotto combines the subtle sweetness of roasted squash with the savory depth of butter, garlic, and white wine. It’s an easy-to-make, elegant dish that delivers warmth and festive charm on your table.
Ingredients
Scale
Main Ingredients
- 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
For Garnish (Optional)
- Fresh sage leaves
- Shaved Parmesan cheese
Instructions
- Heat Butter: Heat a large skillet over medium heat and add the butter until melted to form the base for cooking the aromatics.
- Sauté Onion and Garlic: Add the finely diced onion and minced garlic to the butter. Sauté until the onions become soft, translucent, and fragrant, about 3-5 minutes.
- Add Sage and Seasonings: Stir in the chopped fresh sage along with salt and pepper to enhance the flavor of the base.
- Cook Butternut Squash: Add the cubed butternut squash to the pan, stirring well to mix. Let it cook for a few minutes to soften slightly and begin to caramelize, enriching the dish’s sweetness.
- Toast Rice: Reduce heat to medium-low and add the arborio rice. Toss and stir the rice with the squash mixture, coating the grains completely, and cook for about 1 minute to lightly toast.
- Add White Wine: Pour in the white wine and stir continuously as it reduces, cooking approximately 5 minutes until most of the wine evaporates and the flavors concentrate.
- Gradually Add Stock: Begin adding the hot chicken or vegetable stock 1/2 cup at a time, stirring constantly. Wait until the rice absorbs the liquid before adding more. This slow absorption process releases the rice’s starch, creating creaminess.
- Continue Adding Stock and Stirring: Keep repeating the ladling and stirring process until all the stock is incorporated, the rice is tender yet al dente, and the butternut squash softens further, forming a creamy orange sauce.
- Incorporate Parmesan Cheese: Stir in the freshly grated Parmesan cheese to melt it into the risotto, lending richness and depth.
- Serve and Garnish: Serve the risotto immediately, garnished with shaved Parmesan cheese and fresh sage or parsley for an elegant finishing touch.
Notes
- For a vegan version, use vegan butter substitute and omit Parmesan or use a vegan Parmesan alternative.
- Using warm stock helps maintain the cooking temperature and ensures even cooking of the rice.
- Constant stirring is critical to release the starch from the rice and achieve creamy texture.
- Adjust seasoning at the end as Parmesan adds saltiness.
- Fresh sage adds the best flavor, but dried sage can be substituted if fresh is unavailable.
- This risotto is best served immediately as it thickens upon standing.
