Butternut Squash & Sage Risotto

Method

1. Roast the squash

   Toss the squash with olive oil, salt, and pepper. Roast at 425°F (220°C) for 22–25 minutes, until tender and caramelized at the edges.

2. Brown the sage butter

   Melt 2 tbsp butter with the sage leaves over medium heat until golden and fragrant, about 3 minutes. Set aside.

3. Start the risotto

   In a wide pot, melt the remaining butter and sauté the shallot until soft, about 3 minutes. Add the rice and stir until translucent at the edges, about 2 minutes.

4. Add wine, then broth

   Pour in the wine and stir until absorbed. Add the warm broth one ladle at a time, stirring often and waiting for each addition to absorb before adding more, about 25 minutes total.

5. Finish

   Off heat, stir in the parmesan, most of the roasted squash, and half the sage butter. Season to taste.

6. Serve

   Divide among bowls, top with the remaining squash, a drizzle of sage butter, and extra parmesan.