Buttermilk Fried Chicken

This risotto celebrates fall flavors with creamy butternut squash, nutty Parmesan, and a garnish of crispy sage. Cooked in an All-Clad D3 Stainless Steel Saucier, this risotto achieves that perfect balance of silky texture and tender rice.

TYPE MAIN COURSE/ SIDE DISH
SERVES 4
DIFFICULTY INTERMEDIATE
PREP TIME 15 MINUTES
COOK TIME 35 MINUTES
Close-up of roasted butternut squash cubes with crisp edges, sprinkled with salt and pepper, garnished with sage leaves, conveying warmth and comfort.Close-up of roasted butternut squash cubes with crisp edges, sprinkled with salt and pepper, garnished with sage leaves, conveying warmth and comfort.

Ingredients

  • 1 small butternut squash, peeled, cubed (about 3 cups), plus olive oil for coating before roasting
  • 5 cups chicken or vegetable stock, kept warm
  • 2 tbsp olive oil, divided
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • ¾ cup grated Parmesan cheese
  • 10 fresh sage leaves
  • Salt and pepper to taste

Directions

  1. Toss the butternut squash cubes with some olive oil and then roast them at 400°F for 20 minutes on our Stainless Steel Jelly Roll Pan, until tender and caramelized. 
  2. In an All-Clad Saucier, heat 1 tbsp olive oil and butter over medium heat. Add onion and cook until translucent.
  3. Stir in rice, toasting for 1–2 minutes. Deglaze with white wine and cook until absorbed.
  4. Add warm stock one ladle at a time, stirring until absorbed before adding more. Continue until rice is al dente (about 18–20 minutes).
  5. Stir in roasted squash and Parmesan. Adjust seasoning.
  6. In a skillet, fry sage leaves in remaining olive oil until crispy, then drain on paper towels.
  7. Serve risotto topped with crispy sage.

Pro Tip

For a smoother finish, puree half the roasted squash before stirring it into the risotto.

Mushroom and Butternut Squash Risotto Variation

Enhance your risotto by adding sautéed mushrooms for an earthy, umami-rich twist. Start by cooking wild mushrooms or cremini mushrooms in your All-Clad D3 Stainless Steel Skillet until golden brown and caramelized. Fold half the mushrooms into the risotto along with the butternut squash, then top each serving with the remaining mushrooms for an elegant presentation that adds both texture and depth of flavor.

What can you serve with butternut squash risotto?

A perfectly cooked butternut squash risotto deserves thoughtful accompaniments to complete your meal. For a stunning presentation, pair your risotto with roasted Brussels sprouts or a bright arugula salad topped with pomegranate seeds and citrus vinaigrette. The slight bitterness of these greens beautifully balances the risotto's creamy richness.