Categories: Pasta

Ingredients

• 4 1/2 C. chicken broth; more as needed
• 2 T. olive oil
• 10 fresh sage leaves
• 1/4 C. minced shallots
• 2 C. butternut squash, 1/4”-diced
• 1 1/2 C. Arborio rice
• 3/4 C. grated Parmigiano-Reggiano
• Salt and pepper

Directions

1. Pour the chicken broth in a saucepan and set over medium heat. Heat it through and keep it hot while making the risotto.

2. In a 3-quart saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total; be careful not to brown the leaves. With a fork, transfer the sage leaves to paper towels. Drain off all of the oil except for 1-2 teaspoons.

3. Add the shallots to the saucepan and cook until softened, about 1 minute. Add the squash and rice and cook, stirring, for 1-2 minutes. Season with a little salt and pepper.

4. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Keep the heat regulated so that the broth isn’t boiling but the rice/broth mixture bubbles and simmers gently while it cooks. Add another ladleful of broth and continue cooking and stirring until absorbed. Continue this process, adding a ladleful or two of broth once the previous broth has been absorbed, stirring constantly until the rice is tender with just a slightly toothsome quality, about 25 minutes. If you use all the broth before the rice gets tender, simply use more broth.

5. Crumble the sage leaves and into the risotto. Stir in the cheese. Adjust seasoning to taste.

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