Michael Lomonaco’s Butternut Squash Risotto

Name: Michael Lomonaco’s Butternut Squash Risotto
Yield: 4 servings
Ingredients: 1 teaspoon salt, plus to taste; 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch dice; 2 tablespoons extra virgin olive oil; 1 medium white onion, peeled and finely diced; 1 cup arborio rice; ½ cup dry white wine; ¼ teaspoon ground white pepper; 2 ½ to 3 cups chicken stock or broth; Oil for coating baking sheet; 4 tablespoons unsalted butter; ¼ cup freshly grated Parmesan cheese; 2 tablespoons heavy cream; 2 tablespoons fresh sage leaves, finely shredded

By Amanda Hesser

Updated March 16, 2025

Total Time: 45 minutes, plus 24 hours' refrigeration
Prep Time: 45 minutes' preparation; 10 minutes to finish dish
Rating: 4(28)
Comments: Read comments

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Ingredients

Yield:4 servings

1 teaspoon salt, plus to taste
1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch dice
2 tablespoons extra virgin olive oil
1 medium white onion, peeled and finely diced
1 cup arborio rice
½ cup dry white wine
¼ teaspoon ground white pepper
2 ½ to 3 cups chicken stock or broth
Oil for coating baking sheet
4 tablespoons unsalted butter
¼ cup freshly grated Parmesan cheese
2 tablespoons heavy cream
2 tablespoons fresh sage leaves, finely shredded

Ingredient Substitution Guide

Preparation

Step 1
In a medium saucepan, combine 6 cups water and ½ teaspoon salt. Bring to a boil. Add the diced squash and blanch 5 minutes. Transfer squash to ice water, drain and refrigerate.
Step 2
In a large, heavy skillet over low heat, warm olive oil and add onions. Saute onions until translucent, about 5 minutes; do not brown. Add rice, stir and saute 4 to 5 minutes. Add the wine, ½ teaspoon salt and white pepper. Stir slowly with a wooden spoon. After the wine has been absorbed, add 1 cup chicken stock. Stir gently until the stock has been absorbed. Remove pan from heat.
Step 3
Brush a baking sheet with oil, and quickly spread the risotto on the sheet in an even layer. Cover with waxed paper, and refrigerate for up to 24 hours.
Step 4
To serve, remove the risotto from the refrigerator 20 minutes before finishing the dish. In a medium saucepan, combine the squash with 1 tablespoon butter, and reheat gently. In a small saucepan, bring the 2 remaining cups of chicken stock to a simmer. Place a large saute pan or skillet over low heat. Add 1 tablespoon butter. Add risotto, and stir to loosen the grains. Add 1 cup chicken stock, and stir until entirely absorbed. Add the remaining cup of stock, and repeat.
Step 5
When the risotto is chewy yet fully cooked, add the hot squash. Gently toss to combine, and then add the 2 remaining tablespoons butter, Parmesan cheese and cream. Stir, add the sage and season with salt and pepper to taste. Serve immediately.