Every time I can find an excuse to pop a bottle of champagne, I do. One could say it’s my favorite beverage, next to the wines of Bourgogne. (Yes, I have expensive taste when it comes to wine – not ashamed!)
One of my favorite things to make when I’m drinking champagne is a butternut squash risotto.
Perfect for the season we’re in now, the crispness and effervescence of champagne cuts through the creamy, rich risotto perfectly, while the sweet and earthy notes of the butternut squash mimic the similar flavor profiles of the champagnes I like to drink.
When I was a freelance culinary instructor at an Italian cooking studio (owned by a native Italian) in NYC I used to make countless risottos, which is why I don’t, unlike many others, feel intimidated when cooking this dish.
I don’t really understand when people say it’s so much work to make risotto, when in fact it isn’t. It requires relatively few and simple ingredients, but it does demand your attention at the stove- but only for about 20-25 minutes!
Quality ingredients is absolutely essential when making risotto, so pick a good quality risotto rice.
While arborio is the more common and most widely available variety, I prefer carnaroli or vialone nano. Carnaroli is called the “king of risotto” because it has a higher starch content and makes the creamiest risotto. That is why I always keep this kind stocked in my kitchen. Vialone Nano is good too – almost impossible to overcook and creates a hearty risotto too.
5 Tips for making the perfect risotto
- 1. As mentioned above, use quality ingredients. Get a good vegan parmesan cheese and a white wine you’d drink. And for the rice, never wash it as that removes the starch – much needed for risotto!
- 2. Use the right pan
A deep, big pot with a heavy bottom is perfect since the risotto needs to simmer for long periods of time without burning.
- 3. Make sure your stock is warm
Before you start cooking the risotto, heat your stock in another pot and keep it warm. For the perfect consistency, it is important to add the stock step by step and only when the rice has almost completely absorbed the liquid of the last addition. With cold stock, you disrupt the cooking process and shock the rice – rendering it possible for the risotto to reach the correct texture. - 4. Keep stirring but no need to overstir!
Risotto should be continuously stirred as the motion of stirring ensures that the rice grains release their starch which creates a creamy texture. That said, you can give yourself a break for a few seconds here and there, just don’t wander off too far from the stove 🙂 - 5. Don’t skimp on the vegan parmesan or butter
Not only do the cheese and butter contribute to the right flavor but also add to the delicious creaminess of the dish. This is not the time to hold back. I heard someone say “If you don’t want butter, eat something else.” Amen!
And finally, risotto should be al dente, like pasta- not mushy! Also, the consistency should be more soupy than the consistency of cooked rice (too dry)
Wine Recommendation
I shared at the beginning of the post why I think Champagne is the perfect complement to a butternut squash risotto.
I chose the Petit Le Brun et Fils Grand Cru Champagne from Côte des Blancs. It’s 100% Chardonnay, so a Blanc de Blancs (my favorite) and a very classic one at that. Fresh and vibrant. the base wine is a blend of three consecutive vintages, and aged on the lees for 24-36 months.
This is a very pretty champagne with fine, delicate bubbles and lots of white flowers and citrus blossoms combined with that familiar brioche, toast and yeasty notes one gets from a Grand Cru champagne.
While Champagne might not be in the cards for everyone, there are several other wine options that would work well with this dish. I’d pick a quality Chardonnay with some buttery and oaky qualities, a dry or off-dry Riesling or Chenin Blanc or if you want to keep with the Italian theme; a Soave Classico or even an Arneis from Piemonte to pay homage to northern Italy, the home of the risotto rice.
For the red wine lovers, a Barbera or Valpolicella would work nicely here as well.
I really can’t think of a more heavenly combination (with the exception of Sangiovese with tomato pasta..)
Try out this butternut squash risotto with champagne this weekend – because you deserve it! (And you’ll see what I mean!)
Butternut Squash Risotto with Sage Brown Butter
Serves 4
For the butternut squash:
2 cups (400 grams or about 1 small squash) butternut squash cubes, peeled and diced into 1-inch (1 cm) cubes
1 tablespoon extra-virgin olive oil
Pinch kosher or sea salt
For the brown butter:
4-5 tablespoons unsalted vegan butter
For the fried sage leaves:
2 tablespoons extra-virgin olive oil
About 12 fresh sage leaves
For the butternut squash risotto:
5 cups (12 dl)vegetable broth
3 fresh sage leaves, minced
1 tablespoon extra-virgin olive oil
1 small Vidalia onion or 2 medium shallots, minced
1 ½ cups (300 grams) risotto rice (Arborio, Carnaroli, or Vialone Nano)
3/4 cup (1.75 dl) dry white wine
¾ cups (75 grams) vegan Parmesan cheese (like Follow Your Heart or Violife)
Finely grated zest and juice from ½ a lemon
To prepare the roasted butternut squash:
Preheat the oven to 400°F (200°C).
Spread the cubes of butternut squash on a baking sheet, then drizzle with the olive oil and season with a couple of pinches of salt and toss to combine. Make sure to distribute the cubes so they are in an even, single layer. Roast for about 20 minutes, or until a cake tester or tip of a knife inserts easily.
Remove from the oven and set aside.
(This step can be done in advance and refrigerated if necessary).
To brown the butter:
Heat the butter over medium heat in a small pot until melted and lightly simmering. Keep on cooking over medium-low heat, while continuing to swirl the pot. Patience is needed here but don’t leave the stove because butter can burn easily!
The butter is ready when liquid turns a light brown color and the aroma is slightly nutty. When that happens, remove the butter from the heat, and let it cool.
For the fried sage leaves:
Heat the olive oil in a small or medium skillet over medium heat. When the oil shimmers, add the sage leaves in an even layer. Fry for a few seconds, until the sage leaves shrink a bit but they should not get burnt or dark. Turn the leaves and fry for another few seconds, then transfer to a plate lined with paper towel to trap any residual oil.
For the butternut squash risotto:
Add the vegetable broth to a pot over medium heat, and add the minced sage. Heat up and lower the heat to keep warm.
In a deep high sided skillet , add half of the brown butter, then add in the olive oil. Add the onion or shallot and sauté for about 3-4 minutes until the onions are slightly translucent and soft.
Add in the risotto rice and stir with a wooden spoon for a couple of minutes, ensuring the butter is well incorporated and the grains start to become translucent.
Pour in the wine and stir, cooking until the wine has evaporated.
Next, add in one ladle pof the vegetable broth at at time, continuing to stir until the liquid is almost evaporated, and repeat that process until the rice is about al dente. Add the roasted butternut squash and carefully stir until combined.
Throw in the vegan parmesan cheese, remaining browned butter, lemon zest and juice and season with salt and pepper. Add in the last couple of ladles of vegetable broth and cook until you have a super creamy and loose risotto.
Serve in warm bowls and garnish with additional vegan parmesan cheese and 2-3 fried sage leaves.
Butternut Squash Risotto with Sage Brown Butter
This creamy risotto is perfect for cozy fall nights with is rich, sweet and earthy flavors from the butternut squash and a generous amount of vegan parmesan and butter. Serve with a glass of champagne for some autumn decadence!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main
- Cuisine: Italian
- Diet: Vegan
Ingredients
For the butternut squash:
2 cups (400 grams or about 1 small squash) butternut squash cubes, peeled and diced into 1-inch (1 cm) cubes
1 tablespoon extra-virgin olive oil
Pinch kosher or sea salt
For the brown butter:
4-5 tablespoons unsalted vegan butter
For the fried sage leaves:
2 tablespoons extra-virgin olive oil
About 12 fresh sage leaves
For the butternut squash risotto:
5 cups (12 dl)vegetable broth
3 fresh sage leaves, minced
1 tablespoon extra-virgin olive oil
1 small Vidalia onion or 2 medium shallots, minced
1 ½ cups (300 grams) risotto rice (Arborio, Carnaroli, or Vialone Nano)
3/4 cup (1.75 dl) dry white wine
¾ cups (75 grams) vegan Parmesan cheese (like Follow Your Heart or Violife)
Finely grated zest and juice from ½ a lemon
Instructions
To prepare the roasted butternut squash:
Preheat the oven to 400°F (200°C).
Spread the cubes of butternut squash on a baking sheet, then drizzle with the olive oil and season with a couple of pinches of salt and toss to combine. Make sure to distribute the cubes so they are in an even, single layer. Roast for about 20 minutes, or until a cake tester or tip of a knife inserts easily.
Remove from the oven and set aside.
(This step can be done in advance and refrigerated if necessary).
To brown the butter:
Heat the butter over medium heat in a small pot until melted and lightly simmering. Keep on cooking over medium-low heat, while continuing to swirl the pot. Patience is needed here but don’t leave the stove because butter can burn easily!
The butter is ready when the butter turns a light brown color and the aroma is slightly nutty. When that happens, remove the butter from the heat, and let it cool.
For the fried sage leaves:
Heat the olive oil in a small or medium skillet over medium heat. When the oil shimmers, add the sage leaves in an even layer. Fry for a few seconds, until the sage leaves shrink a bit but they should not get burnt or dark. Turn the leaves and fry for another few seconds, then transfer to a plate lined with paper towel to trap any residual oil.
For the butternut squash risotto:
Add the vegetable broth to a pot over medium heat, and add the minced sage. Heat up and lower the heat to keep warm.
In a deep, high sided skillet, add half of the brown butter, then add in the olive oil. Add the onion or shallot and sauté for about 3-4 minutes until the onions are slightly translucent and soft.
Add in the risotto rice and stir with a wooden spoon for a couple of minutes, ensuring the butter is well incorporated and the grains start to become translucent.
Pour in the wine and stir, cooking until the wine has evaporated.
Next, add in one ladle pof the vegetable broth at at time, continuing to stir until the liquid is almost evaporated, and repeat that process until the rice is about al dente. Add the roasted butternut squash and carefully stir until combined. Throw in the vegan parmesan cheese, remaining browned butter, lemon zest and juice and season with salt and pepper. Add in the last couple of ladles of vegetable broth and cook until you have a super creamy and loose risotto.
Serve in warm bowls and garnish with additional vegan parmesan cheese and 2-3 fried sage leaves.
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