Butternut Squash Risotto | Jack Dusty at the Ritz-Carlton Sarasota

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Butternut Squash Risotto

By Chef John Ford, Jack Dusty at the Ritz-Carlton Sarasota

Serves 4




  • 1 T Olive oil   
  • 1 C diced butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1Qt Vegetable Stock
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
  •  Salt and Pepper to taste       


    1. In a medium heavy-bottom saucepan, heat olive oil over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.

    2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.

    3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

    4. Stir in Parmesan, sage, butter and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.