Squash Risotto with Blue Cheese and Crispy Sage Recipe
23. Oct, 2009 
7 Comments
I think fried crispy sage is one of the best flavors in the world. It is a classic pairing with winter squash and it works beautifully in this risotto. The first time I had fried sage was when I made a butternut squash ravioli and topped it with a brown butter and sage sauce. I have been frying sage, and getting a bit more unhealthy ever since.
I had been thinking about making a casserole with butternut squash, blue cheese and sage for a few weeks now. Then when I saw Kevin had made roasted butternut squash with caramelized onions, gorgonzola and fried crispy sage I knew that crispy sage was the way to go. I transformed my vision from a casserole with butternut to a risotto with buttercup squash and was very happy with the results. The crispy sage and the blue cheese melt into the risotto and combine really well with the sweetness of the roasted squash.
Squash Risotto with Blue Cheese and Crispy Sage Recipe
(serves 4)
1 kabocha squash
1 teaspoon olive oil
salt and pepper
1 tablespoon butter
1 cup diced leeks
1 cup arborio rice
1/2 cup white wine
4 -5 cups warm chicken or vegetable stock
2 tablespoons butter
1 dozen sage leaves
1/4 cup blue cheese ( I used a stilton but Gorgonzola would be lovely)
Preheat oven to 350F. Cut squash in half and scoop out seeds. Rub inside with olive oil and sprinkle with salt and pepper. Put skin side down into a baking dish and bake for 40-60 minutes or until nice and tender. Scoop out flesh & roughly chop.
In a medium skillet over medium to low heat melt 1 tablespoon butter. When melted and foaming subsides, add sage and fry until lightly browned and crispy on both sides. Remove from heat, pat dry with paper towels and set aside.
In a heavy bottom pot or dutch oven melt butter over medium low heat, add leeks and a pinch of salt. Sweat for 5 minutes stirring regularly. Mix in rice and cook for 3 minutes, stirring regularly. Add white wine and bring to a very low simmer, stirring constantly until wine is almost evaporated. Start adding in broth a ladleful at a time, stirring until cooked in. When the rice starts to soften up add the squash and break up any large pieces. Continue cooking, adding broth and stirring as necessary until rice is cooked with just a teeny bite left. Taste and correct for seasoning.
Serve hot with blue cheese and sage leaves crumbled on top. Serve extra at the table.
Similar Recipes:
Pancetta and Cabbage Risotto
Butternut Squash Ravioli with Sage
Wild Mushroom Risotto
For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
This flavour combo would be perfect for a cream risotto!!e
The sharpness of the cheese is just perfect for the creamy risotto!!!
This looks so delicious! Scared to launch into that fried Sage, for it's addictive qualities!! Love Butternut squash.
I have never used kobacha squash, but this risotto sounds lovely. I love the contrast between squash and blue cheese, and crispy sage is to die for!
Kevin – thanks! You were patrly responsible!
maria – it is freaking delicious, worth trying though…
Frenchie – this doesn't have to be kabocha you can use other squashes.
This dish looks killer! I'm always looking fro new ways to make risotto and these tastes sound like they are just perfect mixed together! Thanks for the recipe!
xoxo Kristin from Bitchin' Kitchen
Sounds awesome–I agree about fried sage leaves, they are delicious! Like the new design!