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12) Butternut Squash and Sage Risotto

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion finely chopped
  • 1 cup arborio rice
  • 2 cups roasted butternut squash mashed
  • 4 cups low-sodium chicken or vegetable broth warmed
  • 1/4 cup dry white wine optional
  • 2 tbsp fresh sage chopped
  • 1/2 cup grated Parmesan
  • Salt and pepper to taste

Method
 

  1. Heat oil and 1 tbsp butter in a wide pan over medium heat. Add onion and cook until soft, 4–5 minutes.
  2. Stir in rice and cook 1–2 minutes until edges look translucent. Pour in wine if using and let it absorb.
  3. Add warm broth, one ladle at a time, stirring so rice absorbs liquid before adding more. This takes 18–20 minutes.
  4. When rice is tender, stir in mashed squash, remaining butter, sage, and Parmesan. Season with salt and pepper.
  5. Cool completely before freezing in portions. Reheat gently with a splash of broth.