October 11, 2022
Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hours 30 minutes
- 8 tablespoons olive oil
- 1 2.5-pound butternut squash
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 cup yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups arborio rice
- 1 cup white wine
- 6 cups low-sodium vegetable broth (or substitute chicken broth for non-vegetarian option)
- 1 cup Parmesan cheese, grated, plus extra for garnish
- 1/8 teaspoon ground nutmeg
- ¼ cup butter
- 8 sage leaves, whole
To Cook the Squash:
- Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set aside.
- Slice the butternut squash lengthwise to expose the seeds. Scoop out the seeds using a spoon and discard.
- Season the cut side of the butternut squash with the salt and pepper and drizzle with 1 tablespoon of olive oil on each half.
- Place the squash cut side down on the parchment lined baking tray. Roast for 1 hour in the oven, or until soft. Once cooked, let cool while you make the risotto.
To Make the Risotto & Sage Brown Butter:
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Once hot, add the onion to the pan. Cook, stirring often for 3-4 minutes, or until the onions have softened.
- Add 1 ladle (approximately ½ cup) of the vegetable broth to the pan. Let the onion cook for 2 minutes in the broth to soften further. Add the garlic and cook for 1 minute.
- Add the arborio rice to the pan along with 2 tablespoons of olive oil. Toast, stirring often for 2 minutes, or until the edges of the rice begin to turn translucent.
- Add ½ cup of wine to the pan and stir until the wine absorbs into the rice. Reserve the remaining wine for later.
- Add ½ cup of vegetable broth to the pan at a time, stirring until all the broth has been absorbed. Continue this process until all the broth has been added, this should take 15 to 20 minutes.
- As the risotto is cooking, remove the skin from the butternut squash and cut into 1-cm cubes. Set aside.
- After 20 minutes, add the remaining ½ cup of wine, followed by the butternut squash, nutmeg, and Parmesan cheese. Stir to combine.
- Taste the rice—it should be tender but still have a bit of a bite in the center. Turn the heat to low to keep warm.
- In a separate frying pan, heat the butter and the remaining 2 tablespoons of olive oil over high heat. Once hot, add the sage leaves and cook for 2-3 minutes until crispy.
- Place the risotto in serving bowl and garnish with extra parmesan cheese, brown butter, and sage leaves. Serve immediately and enjoy!