Butternut Squash and Sage Risotto

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

1 small butternut squash, peeled and diced (about 2 cups)

1 tbsp olive oil

1 tbsp butter

1 small onion, finely chopped

2 garlic cloves, minced

1 cup Arborio rice

1/2 cup dry white wine (optional, or substitute with extra broth)

4 cups vegetable or chicken stock, warmed

1/2 cup grated Parmesan cheese

1 tbsp fresh sage leaves, chopped (or 1 tsp dried sage)

Salt and pepper to taste

Optional garnish: crispy fried sage leaves

Instructions:

Roast the Squash:
Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Prepare the Risotto Base:
In a large saucepan, melt the butter over medium heat. Add the onion and sauté until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another minute.

Cook the Rice:
Add the Arborio rice to the pan and stir to coat in the butter and onions. Toast the rice for 1-2 minutes until fragrant. Pour in the wine (if using) and let it simmer until mostly absorbed.

Add Broth Gradually:
Add one ladle of warm stock to the rice and stir frequently until it’s absorbed. Repeat this process, adding stock one ladle at a time, until the rice is creamy and tender (about 20 minutes). You may not need all the stock.

Combine Ingredients:
Stir in the roasted squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.

Optional Garnish:
For extra flavor, fry whole sage leaves in a little butter until crispy and use as a garnish.

Serve Warm:
Spoon the risotto into bowls and enjoy immediately.