Don't be intimidated by making your risotto at home - this recipe with butternut squash, BelGioioso Parmesan Cheese, BelGioioso Mascarpone Cheese, and bright lemon zest is the perfect place to start! This risotto gets its creaminess from BelGioioso Cheese and earthy herbiness from fresh sage. Such a decadent and warming dish to tackle your fears of homemade risotto!
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- 4 cups (about 1 large squash) cubed butternut squash
- 3 tablespoons olive oil, divided
- Kosher salt, as needed
- Black peppercorns, freshly ground, as needed
- 3 tablespoons butter
- 2 shallots, minced
- Crushed red pepper flakes, as needed
- 1/ 2 cup white wine
- 1 1/ 2 cup arborio rice
- 5 cups chicken stock
- 1/ 2 cup BelGioioso Mascarpone Cheese
- 1/ 2 cup BelGioioso Parmesan Cheese, grated
- 1 lemon, juice and zest
- 2 tablespoons chopped fresh sage
- BelGioioso Parmesan Cheese, shaved, for serving
Preheat oven to 425˚F. Add squash cubes to a baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes, flipping halfway through, or until tender. Set aside.
Meanwhile, in a large, heavy bottomed pot, heat butter and remaining olive oil over medium heat. Once butter is melted add shallots and season with salt, pepper and crushed red pepper. Cook for 5 minutes, or until slightly softened. Meanwhile bring chicken stock to a simmer in a separate pot.
Add rice, tossing to coat in butter and oil, and cook for 2 minutes, or until fragrant. Add wine and let reduce by half. Once wine has reduced, begin adding stock in one cup at a time, stirring frequently until it has all absorbed. Continue adding stock 1 cup at a time, until the rice is tender (but still has a slight bite), which should take about 20-25 minutes.
Once rice is tender remove risotto from heat and stir in butternut squash, BelGioioso Mascarpone Cheese, grated BelGioioso Parmesan Cheese, lemon juice and lemon zest and sage. Adjust seasoning and serve immediately with shaved BelGioioso Parmesan Cheese.