Ingredients:

  • 1 medium Butternut Squash (approx. 900g / 2 lbs), peeled, deseeded, and diced into 1-inch cubes
  • 2 tbsp Extra Virgin Olive Oil (plus extra for finishing)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 6 cups (1.4 litres) High-Quality Vegetable or Low-Sodium Chicken Stock (must be kept hot)
  • 2 tbsp Unsalted Butter (for soffritto)
  • 1 small White Onion or 2 Shallots, finely diced
  • 2 cloves Garlic, minced
  • 1½ cups (300g) Arborio or Carnaroli Rice
  • ½ cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 4-6 Fresh Sage Leaves, finely chopped
  • 4 tbsp Unsalted Butter, cold and cut into cubes (for mantecare)
  • 1 cup (85g) Parmigiano-Reggiano, freshly grated, plus more for serving

Instructions:

  1. Roast the Squash: Preheat the oven to 200°C (400°F). Toss the squash cubes with 2 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, until tender and lightly caramelised.
  2. Prepare Purée: Remove half of the roasted squash and mash it roughly (or purée it slightly) to create a thick, creamy base. Keep the remaining half whole for stirring in later. Set aside.
  3. Heat Stock: Pour the stock into a saucepan and bring to a bare simmer. Reduce the heat to the lowest setting to keep the stock piping hot. Do not let the temperature drop.
  4. Make the Soffritto: Melt the 2 tbsp butter in a large heavy-bottomed pan over medium heat. Add the onion/shallots and a pinch of salt. Sauté gently for 5–7 minutes until translucent and soft. Add the garlic and chopped sage; cook for 1 minute until fragrant.
  5. Toast the Rice (Tostatura): Add the Arborio rice to the pan. Stir constantly for 2 minutes until the edges of the rice grains appear translucent. This step is crucial for locking in the starch.
  6. Deglaze: Pour in the white wine. Stir until it is completely absorbed (about 1 minute).
  7. Add Stock: Add one full ladle (about ½ cup) of the hot stock to the rice. Stir constantly until the liquid is nearly completely absorbed.
  8. Repeat and Continue: Continue adding the stock, ladle by ladle, only adding the next ladle once the previous one is mostly absorbed. This process releases the starch slowly and takes about 18–22 minutes. The risotto should be creamy and flowing (like lava), but the rice should still have a slight bite (al dente).
  9. Incorporate Squash: Once the risotto is about 2 minutes from being fully cooked, stir in the reserved squash purée and the remaining whole roasted squash cubes. Cook until heated through.
  10. The Mantecare: Remove the pan completely from the heat. Stir in the 4 tbsp of cold, cubed butter and the grated Parmigiano-Reggiano. Stir vigorously until the butter and cheese are fully melted and emulsified, creating a velvety, luxurious creaminess.
  11. Check Seasoning and Rest: Taste and adjust seasoning with salt and pepper. Cover the pan and let the risotto rest for 2 minutes.
  12. Serve: Serve immediately into warm bowls, drizzled with a touch of olive oil and a final grating of Parmesan.