Butternut Squash, Taleggio, and Sage Risotto
 
 
Decadent butternut squash, taleggio, and sage risotto filled with rich flavors and cubes of sweet winter squash.
Yield: 6 servings
Ingredients
  • 4-5 cups vegetable broth
  • 4 cups diced butternut squash
  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 2 shallots, minced
  • 1 tbsp chopped sage
  • 1.5 cups arborio rice
  • ½ cup dry white wine
  • 1 tsp kosher salt, plus more to taste
  • freshly ground black pepper
  • 1 cup parmigiano-reggiano cheese
  • 4 oz taleggio, cut into ½-inch dice
Instructions
  1. Heat the vegetable broth in a medium pot and bring to a simmer. Add the squash to the pot and cook, partially covered, until the squash is just tender, about 10 minutes. Set aside.
  2. Meanwhile, heat the oil and 1 tbsp of the butter in a wide pot over medium-low heat. Add the shallots and sage. Saute until golden, about 8 minutes, stirring frequently. Increase the heat to medium-high, then add the rice. Saute for 2-3 minutes or until the grains become translucent. Add in the wine and cook until it is almost completely absorbed.
  3. Add a ladleful of the warm stock and squash mixture to the rice, then add a second spoonful of mostly squash. Cook, stirring frequently, until the liquid is almost completely absorbed, then add in more stock and squash. Continue to cook the rice this way until it is creamy and tender. Add the remaining tbsp of butter along with the salt and black pepper. Stir in the parmigiano-reggiano and taleggio cheese, mixing until melted and completely combined. Season to taste again and then serve immediately.
Notes
Recipe adapted from Open Kitchen
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/01/butternut-squash-taleggio-and-sage-risotto.html