Roasted Butternut Squash Risotto with Sage
- 1 small butternut squash (you will probably use just one half)
- ■1 tablespoon extra virgin olive oil
- ■1 small sweet onion, diced
- ■1 large garlic clove, minced
- ■1 cup arborio or carnaroli rice
- ■2 tablespoons chopped fresh sage
- ■1 tablespoon chopped fresh thyme
- ■1/2 cup white wine
- ■4-6 cups chicken stock, warmed on the stove in a pot
- ■1/2 cup grated Parmigiano Reggiano cheese
Preparation time 15mins
Cooking time 40mins
Peel squash with vegetable peeler. Trim ends. Cut squash in half, vertically. (You can save one half for another use - roast it and serve it with dinner tomorrow). Scoop out seeds. Cut squash into 1 inch cubes and place on foil lined baking sheet. Drizzle with some olive oil, salt and pepper. Bake at 350 degrees until tender, about 25 minutes. Test with a fork. You want nice crispy carmelized pieces - do not be afraid to roast the squash a little longer.
Meanwhile, start risotto. In a medium size pot, (I use a Chef's pan with sloping sides, it makes stirring the risotto easier) add 2 tablespoons olive oil and chopped onion. Saute onion until a little soft, about 5 minutes. Add garlic and saute 1 minute. Add rice and toast the rice, stirring for about 2-3 minutes. Add herbs and stir.
Add wine and let simmer for a couple of minutes. Start adding stock with a ladle, just a couple of ladles at a time. Stir the risotto, leave uncovered at a simmer. When the stock has almost completely evaporated, add a couple more ladles and stir. Continue this until risotto is creamy, about 25 minutes. Turn off heat and add cheese and roasted squash.