Butternut Squash and Sage Risotto

Instructions

1. 1

   Preheat oven to 200°C (400°F). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and lightly caramelized. Set aside.

2. 2

   While squash roasts, heat vegetable stock in a saucepan and keep it warm on low heat throughout the cooking process.

3. 3

   In a large, heavy-bottomed pan, heat remaining olive oil and half the butter over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent.

4. 4

   Add minced garlic and 6 sage leaves (torn). Cook for 1 minute until fragrant.

5. 5

   Add arborio rice to the pan and stir constantly for 2-3 minutes until the grains are well-coated and edges become translucent.

6. 6

   Pour in white wine and stir until completely absorbed by the rice.

7. 7

   Begin adding warm stock one ladle at a time (about 120ml/0.5 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle.

8. 8

   After 15 minutes of adding stock, gently fold in three-quarters of the roasted butternut squash. Continue adding stock and stirring.

9. 9

   After 18-20 minutes total cooking time, taste the rice. It should be al dente - tender but with a slight bite in the center. If needed, add more stock and cook for 2-3 more minutes.

10. 10

    Remove from heat. Stir in remaining butter and grated Parmesan cheese. The risotto should be creamy and flow slightly when plated.

11. 11

    In a small pan, heat remaining sage leaves in a little butter until crispy, about 1-2 minutes.

12. 12

    Serve risotto immediately, topped with remaining roasted squash cubes and crispy sage leaves. Add extra Parmesan if desired.