Inspired by the cozy flavors of winter squash and a love for creating moments around the table, this rich and creamy risotto is a perfect addition to your holiday menu. Whether paired with a crisp glass of white wine or enjoyed as a warming weeknight treat, this dish combines rustic ingredients with an elegant touch. Serve it with roasted delicata squash for a beautiful topping and an extra burst of flavor that will have everyone reaching for seconds.
Ingredients
- 2 honeynut squash, sliced, scooped, and roasted (substitute with 1 butternut squash if needed)
- 1–2 delicata squash, sliced and roasted for topping
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 fresh sage leaves (plus more for garnish)
- 1 1/2 cups arborio rice
- 1 cup wine (white preferred)
- 2 tbsp butter
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup fontina cheese, shredded (adjust to taste)
- 1/2 cup parmesan cheese, shredded (adjust to taste)
- 1 tsp sherry vinegar (optional, for added depth)
- Salt and pepper to taste
- Pinch of sugar (optional, to taste)
Instructions
- Roast the Squash:Preheat your oven to 400°F. Slice the honeynut squash in half vertically and scoop out the seeds. Repeat with the delicata squash, slicing it into thin half-moons. Season both with olive oil, salt, and pepper. Place the honeynut squash flesh side down on a baking sheet and roast alongside the delicata squash. Bake until fork-tender, about 20–30 minutes. Remove and set aside.
- Prepare the Broth and Pan: While the squash roasts, heat the broth in a separate pot until just boiling, then reduce to a simmer. In a large pan, heat a drizzle of olive oil over medium heat.
- Sweat the Aromatics: Add the onions, garlic, and sage to the pan, cooking for 3–4 minutes until softened. Scoop out the roasted honeynut squash flesh and mash it into the pan until it forms a smooth puree.
- Toast the Rice: Add the arborio rice to the pan and stir well to combine. Toast the rice for 3–4 minutes, stirring continuously to avoid burning.
- Deglaze with Wine:Pour in the wine and stir until it reduces and no liquid remains. Add the butter, stirring until melted and combined.
- Cook the Risotto: Gradually add the warm broth, about 1 cup at a time, stirring constantly. Wait for each addition to absorb before adding more. Continue this process until all the broth is used and the rice is creamy and tender.
- Finish with Cheese and Vinegar: Stir in the fontina and parmesan cheeses, adjusting the amount to taste. Season with salt, pepper, and a pinch of sugar if desired. For added depth, finish with a splash of sherry vinegar.
- Serve: Plate the risotto and top with the roasted delicata squash. Garnish with a drizzle of olive oil, fresh cracked pepper, and extra shredded cheese. Serve hot with a glass of Advent "Day Two" wine to complete the experience.