Ingredients
- ■1 small butternut squash (you will probably use just one half)
- ■1 tablespoon extra virgin olive oil
- ■1 small sweet onion, diced
- ■1 large garlic clove, minced
- ■1 cup arborio or carnaroli rice
- ■2 tablespoons chopped fresh sage
- ■1 tablespoon chopped fresh thyme
- ■1/2 cup white wine
- ■4-6 cups chicken stock, warmed on the stove in a pot
- ■1/2 cup grated Parmigiano Reggiano cheese
Directions
-
Peel squash with vegetable peeler. Trim ends. Cut squash in half, vertically. (You can save one half for another use – roast it and serve it with dinner tomorrow). Scoop out seeds. Cut squash into 1 inch cubes and place on foil lined baking sheet. Drizzle with some olive oil, salt and pepper. Bake at 350 degrees until tender, about 25 minutes. Test with a fork. You want nice crispy carmelized pieces – do not be afraid to roast the squash a little longer.
-
Meanwhile, start risotto. In a medium size pot, (I use a Chef’s pan with sloping sides, it makes stirring the risotto easier) add 2 tablespoons olive oil and chopped onion. Saute onion until a little soft, about 5 minutes. Add garlic and saute 1 minute. Add rice and toast the rice, stirring for about 2-3 minutes. Add herbs and stir.
-
Add wine and let simmer for a couple of minutes. Start adding stock with a ladle, just a couple of ladles at a time. Stir the risotto, leave uncovered at a simmer. When the stock has almost completely evaporated, add a couple more ladles and stir. Continue this until risotto is creamy, about 25 minutes. Turn off heat and add cheese and roasted squash.