ROASTED BUTTERNUT SQUASH RISOTTO

posted in Recipes on 11/19/2016

INGREDIENTS2 Tbsp. extra virgin olive oil½ large yellow onion, diced1 large clove garlic, diced2 Tbsp. fresh chopped sage, plus extra for garnishSalt and Pepper to taste1 cup arborio rice1 cup dry white wine (I used a chardonnay)3 cups vegetable stock1 cup roasted butternut squash purée (follow the same directions for my How to Roast a Pumpkin Tutorial)¼ cup cold unsalted butter½ cup shredded parmesan cheese

In a large, deep pot or saucepan (like this one) heat olive oil over medium heat.
Add onion and garlic to oil and sauté until onion is translucent, about two minutes.
Add sage, salt, and pepper and stir to combine.
Add arborio rice and toast for two or three minutes until the edges of the rice start to look translucent.
Add white wine to pan and stir to incorporate. Cook, stirring frequently, until rice has absorbed most of the liquid, about 10 minutes.

Add 1 cup stock and cook, stirring frequently, until rice has absorbed all stock. Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente. Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth.
Stir butternut squash purée into risotto.
Add unsalted butter and parmesan cheese to risotto. Stir until butter and cheese have melted completely and all ingredients are incorporated. Taste and add seasoning as necessary.
Top risotto with extra fresh sage for garnish and serve immediately.