Ingredients:
• 1 small butternut or acorn squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 85g unsalted butter
• 8-10 fresh sage leaves
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 200g Arborio rice
• 120ml dry white wine
• 1 litre vegetable or chicken stock, warmed
• 50g grated Parmesan cheese
• Freshly ground black pepper, to taste
Instructions
1. Roast the Squash:
Preheat oven to 200°C (180°C fan) or gas mark 6. Toss the diced squash with olive oil, salt, and pepper, then spread it on a baking tray. Roast for 25-30 minutes, or until tender and caramelised. Set aside.
2. Make Brown Butter and Crispy Sage:
In a large frying pan or saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden and the sage leaves become crispy (about 3-5 minutes). Remove the sage leaves with a slotted spoon and set aside. Pour the browned butter into a bowl and set aside.
3. Cook the Risotto:
In the same pan, add a bit of the brown butter if needed, and sauté the chopped onion over medium heat until translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes.
4. Add the Rice and Wine:
Add the Arborio rice, stirring to coat it in the butter and onion mixture. Cook for 1-2 minutes, then add the white wine, stirring until it’s absorbed.
5. Cook with Stock:
Begin adding the warm stock, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and tender, about 18-20 minutes.
6. Finish the Risotto:
Fold in the roasted squash, browned butter, and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
7. Serve: Top each serving with crispy sage leaves.
