Butternut Squash Risotto

As the cooler months are coming to a close, I wanted to make another hearty dish that can be served on its own or as a side dish. I like to serve this with roasted salmon and roasted broccoli or asparagus.

Recipe from Love and Lemon

1 – 4 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon sea salt, plus more to taste
Pepper, to season
2 to 2 ½ cups cubed butternut squash, ¼ inch cubes
2 garlic cloves, minced or grated
1 teaspoon minced rosemary or sage
1 1/2 cup uncooked Arborio rice
½ cup white wine
5-7 cup warm chicken or vegetable broth
Sage leaves for garnish (optional)
½ cup grated Parmesan cheese for garnish (optional, but recommended)

In a large skillet or Dutch oven, heat 1 tablespoon oil over medium heat. Mix in the onion, salt and generous pinch of pepper, and cook for 2 to 3 minutes. Add the butternut squash, cooking for 6 to 8 minutes.

Stir in the garlic, rosemary, and rice. Cook for about 1 minute then add the wine. Mix and cook for 1 to 3 minutes, or until the wine cooks down.

Have your warmed bone broth near your pot. Mix in the broth, ¾ cup at a time, and stir continuously to allowing each ¾ cup of broth to be absorbed before adding more. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste.

If using garnish, crispy fried sage a great addition. Heat the remaining oil in a small pan. Once hot, add the sage and cook for a minute or 2, until crispy. You can also top with thinly sliced fresh sage.

Garnish the risotto with cheese and/or crispy sage leaves.
 

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