Go Back
–+ servings

Butternut Squash & Pear Risotto

Butternut Squash & Pear Risotto is a deliciously creamy risotto with warm spices that pair perfectly with autumn squash and sweet pears.
No ratings yet
Print Pin
Course: Side Dish
Cuisine: American, Italian
Keyword: Butternut Squash, Pear Risotto
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 199kcal
Author: Jaida

Ingredients

For the Butternut Squash Puree

  • 1 1/2 cups diced butternut squash
  • 1/2 cup vegetable broth (or chicken broth)
  • 2 garlic cloves, chopped (about 2 tsp)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper

For the Risotto

  • 2 Tbsp unsalted butter
  • 1 small shallot, diced
  • 1 cup Arborio rice
  • 3 cups vegetable broth (or chicken broth)
  • 1/2 cup dry white wine
  • 1/4 cup shredded Parmesan
  • 2 Tbsp unsalted butter
  • 1/4 cup sage leaves, chopped
  • 1 D'Anjou pear, peeled, seeded, and diced

Instructions

For the Butternut Squash Puree

  • Add butternut squash, broth, and garlic to a medium pot over high heat and bring to a boil. Reduce heat to a simmer and cook until squash is tender, about 15-20 minutes. Stir in nutmeg and pepper, then carefully transfer to a blender or food processor and puree. Set aside.

For the Risotto

  • Warm broth in a pot over medium heat. Keep warm until ready to use.
  • In a large, heavy skillet or saucepan heat 2 tablespoons of butter over medium heat. Add shallots and rice and lightly saute to toast the rice. Cook until rice becomes translucent and shallots soften, stirring continuously.
  • Add wine and deglaze the pan. Allow to cook until mostly absorbed.
  • Add stock, 1 ladle-full at a time, stirring constantly. As broth absorbs, add the next ladle-full and repeat until all broth is absorbed, simmering until rice is soft and creamy.
  • Meanwhile, add 2 tablespoons of butter to a separate skillet over medium heat. Add sage and stir until crisp, about 10 minutes. Add diced pears and warm about 5 minutes.
  • Stir butternut squash puree and Parmesan into risotto and simmer until cheese is melted and puree is absorbed. Gently stir in sage and pears.
  • Serve immediately, warm!

Nutrition

Serving: 0.5cup | Calories: 199kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 465mg | Potassium: 158mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3211IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!