Roasted Butternut Squash Risotto with Goat Cheese, Pine Nuts and Sage

Anova Culinary

Risotto is rice dish cooked to a creamy consistency and the favorite way to cook rice in Italy. The broth is slowly absorbed to give it that creamy texture but it requires constant attention by adding the broth slowly and continuously stirring. But what if didn't have to pay attention? What if there was a way to cook risotto without having to stand over a pot for 30 minutes. This is why sous vide is so perfect for making risotto. This version combines the deep rich flavors of Autumn - butternut squash and sage - with the additional creaminess and earthiness of goat cheese.. This is the epitome of comfort food.


David LaForce

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Prep Time: 00:00

Recipe Time: 01:15

Temperature : 183F / 83.9C



  1. Set your Anova Sous Vide Precision Cooker to 183ºF / 83.9ºC
  2. Set oven temperature to 425
  3. Remove ends of butternut squash and half lengthwise. Remove seeds. On a foil lined baking sheet, place butternut squash cut side up and brush with olive oil, salt and pepper.
  4. Bake until fully soft inside, about 45-55 minutes. Remove the insides and save for later.
  5. In a small saucepan, saute shallot in olive oil until translucent, 3 minutes
  6. Add rice and stir for one minute.
  7. Add white wine and allow to absorb.
  8. Once fully absorbed, add mixture to Ziploc bag along with butternut squash, vegetable stock and thyme.
  9. Cook for 65-75 minutes shaking the bag every 15 minutes. At 65 minutes taste the rice for doneness. If underdone cook longer. When done, remove from bag into pot and mix in cheese, butter and salt and pepper to taste (I added 1.5 Tsp).

Finishing Steps

  1. In a small saucepan over medium, heat 1 Tbsp of olive oil. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown.
  2. In a small saucepan over medium, heat 4 Tbsp oil, or enough to form a 1/4-thick layer in the bottom of the pan. When the oil is hot and shimmering, add sage leaves, 2 or 3 at a time (be careful, they will crackle). Cook for about 30 seconds then quickly remove from oil and transfer to a paper-towel lined plate to cool.
  3. Garnish risotto with goat cheese, pine nuts and sage leaves.