Butternut Squash Risotto

Instructions

1. 1

   Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges, stirring halfway through.

2. 2

   Heat the stock in a saucepan over medium heat and keep it at a gentle simmer throughout the cooking process.

3. 3

   In a large, heavy-bottomed pan or Dutch oven, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.

4. 4

   Add the Arborio rice to the pan, stirring constantly for 2 minutes until the grains are toasted and coated in fat, with slightly translucent edges.

5. 5

   Pour in the white wine and stir continuously until fully absorbed, about 1-2 minutes.

6. 6

   Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 18-22 minutes until the rice is creamy and al dente.

7. 7

   While the risotto cooks, melt the remaining 2 tbsp butter in a small skillet over medium heat. Add sage leaves and fry for 1-2 minutes until crispy. Transfer to a paper towel-lined plate and season with a pinch of salt.

8. 8

   Gently fold three-quarters of the roasted butternut squash into the finished risotto along with the Parmesan cheese and nutmeg. Season with salt and pepper to taste. If needed, add a splash of warm stock to achieve a flowing, creamy consistency.

9. 9

   Serve immediately in warm bowls, topped with the remaining roasted squash, crispy sage leaves, extra Parmesan, and fresh parsley.