Ingredients
Scale
- 1/2 butternut squash, peeled + diced (or 2 heaping cups of prepared diced)
- 1 tablespoons olive oil, divided in half
- 5 tablespoons butter, divided
- 8–10 fresh sage leaves
- 2 medium shallots, minced
- 1 cup arbiatta rice
- 1 large garlic clove, minced
- 1/2 teaspoon salt and pepper, plus more for seasoning at the end
- 3/4 cup white wine
- 3–4 cups chicken bone broth (or vegetable stock)
- 1 heaping cup freshly grated Parmesan cheese
- fresh thyme sprigs
Instructions
- Preheat your oven to 400F. Place the diced butternut squash on a baking sheet tray and drizzle the olive oil on top. Toss to coat and sprinkle a large pinch of each salt and pepper. Spread out and roast in the oven for 10 minutes.
- Check on the squash (depending on the size of your dices) – use a fork or knife for tenderness. Toss and roast for more time if needed. Remove from the oven when finished cooking and let cool on the baking sheet tray until needed.
- Meanwhile, start the risotto by melting 3 tablespoons butter in a medium saucepan with edges, over medium/low heat. Once melted add in the sage leaves (place them around the pan so they aren’t touching) and pan fry them for 1 minute on each side. Remove from the pan and place them on a small plate or cutting board.
- Add the shallots and sauté for 2-3 minutes, stirring occasionally until they are softened. Add in the rice, garlic, salt and pepper Stir to coat the rice with the butter mixture. Cook for 2 minutes, stirring occasionally.
- Pour in the wine and stir to combine. Let the mixture come up to a simmer and stir until the wine has been absorbed.
- In batches, pour in 1 cup of chicken bone broth. Stir to combine and let it come up to a simmer. Stir occasionally (roughly every 30 seconds). When most of the liquid has been absorbed, start this process over again with 1 cup of broth and stirring occasionally.
- Add in 1/2 of the roasted butternut squash. Stir to combine and continue cooking.
- Taste test the rice after 3 cups of liquid have been added. If the rice still has a bite add in 1/2 cup and stir. When the rice is almost finished cooking, turn the heat off. Taste test for salt – sprinkle in more if needed.
- Pour in any remaining broth, the rest of the squash, Parmesan cheese, 2 tablespoons of butter and about 1 teaspoon fresh thyme leaves.
- Serve with the fried sage leaves as a garnish and enjoy right away.
Notes
When I say “prepared diced”, I mean store bought in your produce section. My grocery store, has small containers of it available for sale…and let’s just say, it saves so much time.
- Prep Time: 10
- Cook Time: 35
- Category: vegetarian
- Method: stove-top
- Cuisine: Italian