Craving a risotto that’s anything but ordinary? This recipe pushes boundaries by combining the creamy richness of butternut squash with the spicy-sweet kick of candied ginger and the satisfying crunch of crispy quinoa. Whether you’re looking to impress dinner guests or simply elevate your weeknight meals, this unique risotto is sure to surprise and delight every palate. Ready to take your taste buds on an unforgettable journey? Let’s get cooking!
1 cup Arborio rice
2 cups butternut squash, cubed
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
4 cups vegetable broth
1/4 cup candied ginger, finely chopped
8-10 fresh sage leaves, finely chopped
1/4 cup crispy quinoa (instructions below)
1/4 cup grated Parmesan cheese (optional)
2 tbsp unsalted butter
Olive oil, for cooking
Salt and pepper, to taste
1/4 cup quinoa, rinsed and drained
1 tbsp olive oil
Pinch of salt
Heat olive oil in a small pan over medium heat.
Add rinsed quinoa and a pinch of salt. Stir frequently until the quinoa is golden and crispy, about 5-7 minutes. Set aside.
Butternut Squash Purée:
In a pot, boil the butternut squash cubes until tender, about 10 minutes.
Drain and purée half of the squash in a blender or food processor until smooth. Set aside the purée and the remaining cubes.
In a large pan, heat some olive oil over medium heat. Sauté the onion and garlic until translucent.
Add Arborio rice and stir to coat it with the oil, toasting it lightly.
Pour in the white wine and cook until the wine is absorbed.
Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next.
After about 10 minutes, stir in the butternut squash purée and sage. Continue adding broth until the rice is creamy and al dente.
Add the remaining butternut squash cubes, candied ginger, and butter. Stir until everything is well combined and heated through.
If using, stir in the Parmesan cheese.
Serve the risotto in bowls, garnished with crispy quinoa and a few extra sage leaves for a fresh touch.
Why It’s different?
Candied Ginger: Adds an unexpected sweet and spicy kick, balancing the earthy sage and creamy butternut squash.
Crispy Quinoa: Provides a unique texture contrast, giving each bite a satisfying crunch.
Garnish and Serving Ideas:
Butternut Squash Ribbons: Use a vegetable peeler to create thin ribbons of raw butternut squash. Toss these with a little lemon juice, salt, and olive oil, then arrange them on top of the risotto for a visually striking garnish and a fresh crunch.
Crispy Sage Leaves: Fry whole sage leaves in butter until crispy, then scatter them over the risotto. They add both flavor and a crunchy texture.
Smoked Salt: Sprinkle a pinch of smoked salt on top of the risotto right before serving for a subtle, smoky depth.
Tweak the Flavors:
Citrus Zest: Add a hint of brightness by grating some lemon or orange zest into the risotto just before serving.
Nutty Twist: Stir in a tablespoon of toasted pine nuts or chopped hazelnuts for an extra layer of flavor.
Miso Butter: Mix a teaspoon of white miso paste with the butter before adding it to the risotto. This gives the dish an umami boost, complementing the sweetness of the squash.
