Autumn Squash Risotto, Mushroom, Sage, Pepitas, Brown Butter, Ricotta Recipe
Make Autumn Squash Risotto, Mushroom, Sage, Pepitas, Brown Butter, Ricotta Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Seasoning and Topping
Method
Preparation of Ingredients
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- 2
Prepare the Mushrooms and Sage
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until golden brown. Add the chopped sage leaves and cook for an additional 1-2 minutes. Set aside.
Cooking the Risotto
- 3
Sauté Aromatics
In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallots and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- 4
- 5
Add Broth Gradually
Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to fully absorb before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 6
Incorporate Squash and Season
Once the rice is cooked, gently fold in the roasted butternut squash, sautéed mushrooms, and chopped sage. Season with salt and black pepper to taste.
Finishing Touches
- 7
- 8
Combine and Serve
Stir the ricotta cheese and browned butter into the risotto until creamy. Serve immediately, garnished with pepitas and a sprinkle of grated Parmesan cheese.