Make sure to use Arborio rice for a creamy risotto.
Make sure to use Arborio rice for a creamy risotto. Â
1 medium butternut squash
1 tablespoon butter
1/2 cup extra virgin olive oil
1 cup onion, finely chopped
1 tablespoon garlic
2 cups arborio rice
1 cup dry white wine
6 cups vegetable stock
2 tablespoons fresh sage leaves, minced
1/2 cup parmesan cheese
4 tablespoons unsalted butter
fresh sage leaves
Prepare the squash: Cut squash in half. Peel and remove seeds. Take half of the squash and chop into 1-inch cubes. SautÃ© in butter until tender; season with salt and set aside.
Drizzle olive oil on remaining squash and bake in a 350Â°F oven for 40 minutes or until tender. Scoop out roasted squash, mash with a fork, and set aside.
Prepare the risotto: Heat olive oil in a heavy-bottomed saucepan over medium heat. Add onions and garlic. Using a wooden spoon, stir constantly until softened, about 3 to 4 minutes.
Add rice and continue to stir. Add wine and stir until fully absorbed by the rice.
Pour in enough chicken stock to cover the rice. Stir until all liquid is absorbed. When the rice appears almost dry, add more stock. Repeat process, continuing to add stock a ladle at a time for 20 to 30 minutes, until all stock is used and rice is al dente. The grains should be tender but still firm to the bite.
Stir in mashed squash and sautÃ©ed squash cubes. Cook for another 10 minutes, then reduce heat to low.
Stir in sage, Parmesan, and butter for a creamy finish. Serve immediately with extra Parmesan cheese on the side and garnish with fresh sage.
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