Italian · intermediate
Ligurian Roasted Squash And Sage Risotto
Creamy Arborio rice slowly simmered with aromatic broth, folded with caramelized butternut squash cubes, crisp sage, and parmesan.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 200 degrees Celsius and toss diced squash with 1 tablespoon olive oil, salt, and pepper, then roast on a tray for 20 minutes until golden and tender.
- 02
Warm vegetable broth in a saucepan over low heat and keep at a gentle simmer throughout cooking.
- 03
Heat 1 tablespoon olive oil in a skillet over medium heat, fry whole sage leaves for 1 minute until crisp, then set aside for garnish.
- 04
Add remaining olive oil and diced onion to the skillet, sautéing for 4 minutes until soft and translucent.
- 05
Add minced garlic and Arborio rice, stirring constantly for 2 minutes until rice grains are translucent around edges.
- 06
Add warm broth 150 milliliters at a time, stirring steadily and allowing liquid to absorb before adding next ladle, cooking 18 to 20 minutes until rice is tender yet al dente.
- 07
Fold in roasted squash cubes and grated parmesan cheese, remove from heat, cover for 2 minutes, and serve topped with crisp sage leaves.
A LITTLE KITCHEN KNOW-HOW
Controlled Starch Emulsification
Gradually adding hot liquid to toasted high-starch rice while stirring to build a rich pan sauce without added cream.
Notes from the kitchen
- Keep the broth simmering in a separate pan; adding cold broth drops the cooking temperature and impairs rice texture.
- Stir continuously to rub rice grains together, which releases starch and generates a glossy creaminess.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
