Frenchie's Butternut Squash and Amaretti Biscuit Risotto

On dine chez NanouReviews(1)
Krista K.: "This risotto was so creamy and the butternut squa…" Read More

Risotto makes a wonderful main dish or side dish option. This Frenchie’s Butternut Squash and Amaretti Biscuit Risotto takes 80 minutes to prepare, so it is a perfect option for a Sunday dinner or a special occasion. This hearty dish combines so many wonderful flavors and texturess, it is a party for your palate. Everyone will love the creamy, sweet and savory ingredients to make this risotto dish. Happy cooking!


  • 1 butternut squash (small)
  • olive oil
  • 1 garlic clove (minced)
  • 1 Espelette pepper
  • salt
  • 1/2 lemon juice
  • 1 liter chicken stock
  • 60 grams butter
  • 2 shallots
  • 1 bay leaf
  • 300 grams carnaroli rice
  • 100 milliliters dry white wine
  • 1 bunch sage
  • 70 grams parmesan cheese
  • 100 grams brussel sprouts
  • 1 tablespoon pumpkin seeds
  • 8 amaretti biscuits
  • oil (Sage)


  1. Preheat oven to 180 degrees Celsius.
  2. Peel the squash, cut in half lengthwise.
  3. Remove the seeds. Slice in 8 pieces, place on a baking pan lined with parchment paper.
  4. Add 1 tablespoon olive oil, garlic, salt, and espelette chili pepper.
  5. Bake 20 to 25 minutes until squash is tender.
  6. Mix in the blender with lemon juice, add a little water if necessary to get a smooth and creamy puree.
  7. Make the chicken stock by diluting 1 chicken stock cube in a liter of water.
  8. In a saucepan, heat 20 grams of butter. Add the chopped shallots and bay leaf.
  9. Cook until the water has evaporated (on low heat to prevent discoloration).
  10. Add the rice, stir until coated with butter. Cook for about 5 minutes.
  11. Deglaze with white wine, and cook until the liquid has evaporated.
  12. Gradually add the chicken stock ladle by ladle. Cook for 18 minutes.
  13. Fry the sage leaves in a little olive oil until transparent. Set aside on a paper towel. Keep the sage oil for garnish.
  14. Grate half the Parmesan cheese.
  15. Pour 4 tablespoons of squash puree in the risotto mix. Remove from heat, cover, and let stand for 5 minutes.
  16. Remove outer leaves of Brussel sprouts, keeping only the best leaves. Saute the leaves in olive oil with a pinch of salt. Lay them on an absorbent paper towel.
  17. In this pan, fry the pumpkin seeds for 3 minutes.
  18. Add 40 grams butter, grated Parmesan cheese, and lemon juice to risotto, mix quickly, adjust seasoning and consistency if necessary with a little chicken stock.
  19. Divide into bowls, sprinkle with brussel sprout leaves, fried sage, pumpkin seeds, amaretti cookie crumbs, and Parmesan cheese
  20. Add a few drops of sage oil.
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NutritionView more



Calories1130Calories from Fat430
Total Fat48g74%
Saturated Fat14g70%
Trans Fat
Calories from Fat430
Total Carbohydrate147g49%
Dietary Fiber7g28%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Krista K. 29 Jun 2015
This risotto was so creamy and the butternut squash made it pure heaven. I couldn't find carnaroli rice in my rural market, so I used Jasmine rice and it was just as good. This recipe is a winner for sure.