Ingredients:

  • 1 medium butternut squash (about 2.5 lbs / 1.1 kg)
  • 3 tablespoons Extra Virgin Olive Oil, divided
  • 12 Fresh Sage Leaves
  • Kosher Salt & Black Pepper, To taste
  • 6 cups Low-Sodium Chicken or Vegetable Stock (1.5 litres)
  • 4 tablespoons Unsalted Butter, divided (2 Tbsp for sauté, 2 Tbsp cold for finishing)
  • 2 medium Shallots, finely diced
  • 1 ¾ cups Arborio or Carnaroli Rice (350 g)
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 2 tablespoons Mascarpone Cheese (optional)
  • ½ cup (freshly grated) Parmigiano-Reggiano (50 g)

Instructions:

  1. Prep the Squash: Peel, seed, and dice the butternut squash into 1-inch (2.5 cm) cubes.
  2. Roast the Squash: Toss the cubes with 2 Tbsp olive oil, salt, pepper, and whole sage leaves. Spread on a baking tray. Roast at 400°F (200°C) for 25–30 minutes, or until fork-tender and lightly caramelised. Discard the crispy sage leaves.
  3. Divide and Purée: Remove 1 cup (about 180g) of the roasted squash and mash or use an immersion blender to create a smooth, thick purée. Reserve the remaining roasted squash chunks.
  4. Heat the Stock: Pour the stock into a small saucepan and bring it to a gentle simmer. Keep it hot—this is crucial.
  5. Sauté Aromatics: In the heavy-bottomed pot, melt 2 Tbsp butter and 1 Tbsp olive oil over medium heat. Add the diced shallots and a pinch of salt. Cook gently for 5–7 minutes until translucent.
  6. Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains become slightly translucent. This toasts the starch and locks in flavour.
  7. Deglaze: Pour in the white wine. Stir until the wine is completely evaporated, scraping up any bits from the bottom of the pot.
  8. The Slow Feed: Add one ladleful (about 1 cup) of the hot simmering stock. Stir continuously until almost all the liquid has been absorbed by the rice.
  9. Repeat: Continue adding the stock, one ladleful at a time, stirring after each addition. This should take about 15–20 minutes, until the rice is cooked through but still has a firm bite in the center (al dente).
  10. Incorporate Squash: Once the rice is al dente, stir in the reserved butternut squash purée until fully combined and the risotto turns a deep orange colour.
  11. Add Texture: Gently fold in the remaining roasted butternut squash chunks.
  12. The Final Stir (Mantecatura): Remove the pot completely from the heat. Stir in the cold 2 Tbsp butter, the Mascarpone (if using), and the grated Parmesan cheese. Cover the pot and let the risotto rest for 2 minutes.
  13. Serve Immediately: The finished risotto should be creamy and loose. Garnish with a drizzle of olive oil and freshly ground black pepper.