Ingredients
- 1 calabaza squash (2 lb.), seeded and diced
- 4 tbsp olive oil, divided
- Salt to taste
- 1/4 lb. Gruyere cheese, grated
- 1 tbsp plus 1tsp chopped fresh sage,
- divided
- 6 cups vegetable broth
- 2 tbsp unsalted butter
- 2 leeks, cleaned and sliced
- 2 cups arborio rice
- 2 cloves garlic, chopped
- 1/3 cup grated Parmesan cheese
- 1 tbsp orange zest
- Sage leaves quickly crisped in oven
- for garnish
Preparation
Step 1
Heat oven to 450°F. Place squash in large bowl. Toss with 2 tbsp olive oil and salt. Roast in oven until tender, about 45 minutes. Let cool. Reduce oven temperature to 350°F. Using 1 tbsp measure place mounds of grated Gruyere 2 inches apart on parchment lined nonstick baking sheet. Sprinkle with 1 tsp chopped sage over all. Bake 7-9 minutes, or until cheese has melted. Do not let brown or sage will be bitter. Gently blot with paper towel to remove excess oil. Place vegetable broth in 'saucepan and bring to simmer. Heat remaining olive oil and butter in 4 qt. saucepan over medium heat. Add leeks and cook until softened, 5-7 minutes.
Stir in rice and garlic and cook, stirring, about 2 minutes. Reduce heat to medium-low. Add 1/2 cup simmering broth, stirring frequently until all liquid is absorbed. Continue adding broth, Ij2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is creamy but still al dente. Stir in squash, Parmesan, remaining sage and orange zest. Simmer 1 minute. To serve, spoon risotto into serving dish. Top with sage leaves, if desired. Serve with Gruyere crisps.