Golden Butternut Squash and Sage Risotto

Ingredients

• •1 medium butternut squash, peeled and diced (about 4 cups)
• •2 tablespoons olive oil
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1 1/2 cups Arborio rice
• •1/2 cup dry white wine
• •4 cups vegetable stock, kept warm
• •1/2 teaspoon ground nutmeg
• •1/2 cup grated Parmesan cheese (optional for vegetarian diets)
• •2 tablespoons unsalted butter
• •6 fresh sage leaves, chopped (plus extra for garnish)
• •Salt and black pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast for 25-30 minutes, or until tender and caramelized. Set aside.

2. 2

   In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Add the Arborio rice to the pan and stir for 1-2 minutes to coat the grains in the oil, toasting them lightly.

5. 5

   Pour in the white wine, stirring constantly until the liquid is mostly absorbed by the rice.

6. 6

   Begin adding the warm vegetable stock, one ladleful at a time. Stir frequently and allow each addition of stock to be absorbed before adding more. Continue this process for about 20 minutes, or until the rice is cooked al dente and creamy.

7. 7

   Once the rice is nearly finished cooking, stir in the roasted butternut squash, ground nutmeg, grated Parmesan cheese (if using), butter, and chopped sage leaves. Mix gently to combine and heat through.

8. 8

   Taste and season with additional salt and black pepper, as needed.

9. 9

   Serve the risotto hot, garnished with extra sage leaves and optionally a sprinkle of crushed hazelnuts for added texture.