Butternut Squash Risotto

INGREDIENTS

  • 1 butternut squash, peeled and diced

  • 1 ½ cups Arborio rice

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable or chicken broth

  • 1 cup white wine

  • ½ cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Fresh sage leaves, chopped (optional)

  • Salt and pepper to taste

PREPARATION

  1. Preheat the oven to 375°F (190°C). Toss the diced butternut squash in olive oil, salt, and pepper. Roast for 25-30 minutes until tender.

  2. In a large pan, melt butter over medium heat. Add onions and garlic, sauté until soft.

  3. Add Arborio rice and stir to coat the grains in butter. Pour in white wine and cook until it's absorbed.

  4. Gradually add broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue for 15-20 minutes until rice is tender.

  5. Stir in roasted butternut squash and Parmesan cheese. Season with salt, pepper, and fresh sage.

  6. Serve immediately, topped with extra Parmesan if desired.

find all ingredients at fruiterie dollard!