Roasted Butternut Squash Risotto

Ingredients:

1 medium butternut squash cubed (approx. 4 to 5 cups raw)

½ medium yellow onion, finely diced

3 tbsp LunaOlivo Garlic Mushroom olive oil

1 tbsp butter

16 oz. arborio rice

8 cups chicken or vegetable broth

1 cup dry white wine

1 cup + 2 tbsp half & half or cream

½ tsp dried sage

8-10 fresh sage leaves

salt & pepper to taste

3 oz. shaved or grated parmesan

 1.  Preheat oven to 400 degrees.  Peel and dice your butternut squash (or you can substitute store bought diced butternut squash to save time).  In a bowl, coat squash in 1 tbsp olive oil and dried sage then layer on baking sheet. 

Roast squash in the oven for 50 minutes (tossing once halfway through cooking time) until fully cooked.  Remove from oven and allow to cool. 

2.  In a large pot, soften diced onion on medium heat in 2 tbsp olive oil for 3 minutes, then add rice and chicken/vegetable broth and bring to a low boil.  Continue cooking on low heat, stirring frequently for 15 minutes.

3.  Meanwhile, rough chop your fresh sage leaves and pan fry (yes, pan fry) them in 1 tbsp of butter for 1 minute then drain on paper towel.  You must experience in your lifetime the deliciousness of a sage leaf fried in butter, then you truly have lived. 

4.  Before you are tempted to gobble it all down with your bare hands, puree your roasted butternut squash with 2 tbsp of half & half (or cream) in a food processor.  

5.  After risotto has cooked for 15 minutes, add white wine, half & half (or cream), and the pureed butternut squash to your rice and continue stirring for 5 minutes, or until rice is al dente and all flavors are absorbed. 

6.  If necessary add more broth until rice is fully cooked.  Add salt and/or pepper to taste.  Top with fried sage leaves and serve warm with grated or shaved parmesan.  Serves six.