Butternut Squash & Sage Risotto

• Butternut squash(500 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(2 cloves)
• Sage(10 g)
• Arborio Rice(300 g)
• White Wine(120 ml)
• Vegetable Broth(900 ml)
• Butter(40 g)
• Parmesan(60 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Peel and cut {Butternut squash} into small irregular pieces. Finely chop the {Onion}, mince the {Garlic}, and thinly slice most of the {Sage}, reserving a few leaves for finishing.

   ~10 min

2. 2

   Heat {Olive oil} in a wide deep pan over medium heat. Add the {Butternut squash}, season with half the {Salt} and half the {Black pepper}, and cook until the edges are golden and the squash is starting to soften.

   ~8 min

3. 3

   Stir in the {Onion}, {Garlic}, and sliced {Sage}. Cook until the onion is soft, then add the {Risotto Rice} and stir for 1 minute so the grains look glossy. Pour in the {White Wine} and cook until mostly absorbed.

   ~5 min

4. 4

   Add the {Vegetable Stock} a ladle at a time, stirring often and letting each addition absorb before adding the next. Simmer until the rice is tender and the squash breaks down into the risotto, about 16 minutes.

   ~16 min

5. 5

   Take the pan off the heat. Stir in the {Butter}, {Parmesan}, remaining {Salt}, and remaining {Black pepper} until the risotto turns rich and creamy. Rest for 1 minute to settle.

   ~1 min

6. 6

   Spoon into shallow bowls and scatter over the reserved {Sage} leaves to serve.

   ~0 min