Butternut Risotto by Chad Grahame


7 cups vegetable stock

1 tbs olive oil

1 medium onion, chopped

2 tbs butter

4 cups cubed butternut

3 cloves garlic, minced

2 cups Arborio rice

½ cup white wine

½ cup crumbled feta

2 tbs sage, chopped



In a medium pot over medium heat, bring the vegetable stock to a simmer. Reduce heat to low.

In a large pot, heat oil. Add onion and cook, stirring often until they begin to soften, roughly 5 minutes. Stir in the butternut, 1 tbs butter and garlic. Cook until the butternut is beginning to colour around the edges and then soften, about 6 minutes. Season with salt and pepper.

Stir in remaining butter and Arborio rice, stirring quickly. Cook until the grains are well coated and smell slightly toasty, about 2 minutes. Add the white wine and cook until the wine has mostly absorbed.

With a ladle add 1 cup of hot vegetable stock. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining stock 1 cup at a time, continuing to allow the rice to absorb each addition of stock before adding more.

Stir often and cook until butternut and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in chopped sage and serve with sprinkled feta cheese on top.

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