Victory White Roasted Butternut Squash Risotto with Crispy Sage

March 29, 2017

Victory White Roasted Butternut Squash Risotto with Crispy Sage

Recipe adapted from Classic Culinary Arts Level 2, The French Culinary Institute

Serves 8


For Risotto:

  • 1 medium sized butternut squash, washed
  • Canola oil
  • 1 tablespoon maple syrup
  • salt and pepper
  • 3 quarts chicken stock
  • sage oil (see crispy sage)
  • 250 grams which onion, cisele
  • 750 grams carnaroli rice
  • 250 grams Victory White Wine
  • 1/2 bunch of sage, washed and dried, separate out small sage leaves
  • 20 grams unsalted butter
  • 2-3 handfuls grated parmesan cheese

For Crispy Sage:

  • 16 small sage leaves
  • Canola oil


  1. Peel and remove seeds from butternut squash, reserve
  2. Cut into 1/2 inch cubes, toss with oil, maple syrup, salt and pepper. Roast at 425 degrees F for 35-45 minutes or until tender and lightly browned
  3. Combine butternut squash rind and seeds (or any excess flesh) with chicken stock and bring to a simmer and allow to infuse. Cook for 15-20 minutes and strain. Discard squash rinds and seeds
  4. Meanwhile, separate small and large sage leaves. Chiffonade large leaves and then cut in half. Reserve.
  5. Take small sage leaves and fry in canola oil at 350 degrees F until translucent. Set aside and reserve fry oil for sauteing
  6. Add rice and stir till all the grains are coated and traislucent
  7. Add Victory White Wine and let cook until almost completely evaporated
  8. Slowly add hot squash infused chicken stock, one ladle at a time, just covering the rice and stir continuously
  9. Meanwhile, saute the chiffonade sage in butter and sage oil. Add the roasted butternut squash and saute lightly to absorb the sage and butter flavor
  10. Add half the squash to the risotto
  11. Continue to cook, adding the stock, until the rice is tender and creamy
  12. Finish with remaining butternut squash and parmesan cheese
  13. Serve with crispy sage to garnish