INGREDIENTS
3 tablespoons Butter
Olive oil (for roasting & a bit for risotto)
1 medium yellow onion, finely chopped
1-2 cups of cubed butternut squash (1/4 ” pieces)
1 cup Arborio rice (risotto rice)
1/2 cup dry white wine
3 1/2 cups low-sodium chicken broth, plus more if needed
1/2 cup grated Parmesan
Fresh Sage (1-2 leaves)
DIRECTIONS
For The Roasted Butternut Squash:
Preheat oven to 400 degrees
Scatter 1/4 inch cubes of butternut squash across baking dish,
drizzle with olive oil & a pinch of sea salt. Bake 20 minutes or
until soft.
For Risotto:
Melt 2 tablespoons of the butter & 1 tbsp of olive oil in a large skillet over medium heat.
Add the onion, and a big pinch of sea salt, cook till onion is translucent
Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
Turn heat to medium/low
Start adding the broth, 1 cup at a time, and simmer, stirring occasionally, until absorbed
Add another cup of broth and simmer, stirring again
**You may add the roasted butternut squash to rice at any time!! I do
it about now, then the squash absorbs some of the liquid too**
Once rice has absorbed the liquid, add another cup…you are getting
the idea! Here is where your own tastes comes in to play…taste the
rice…sometimes my risotto gets
too seasoned with the
chicken broth. So, sometimes, I will add filtered water instead of broth
to dilute it a bit…(If the rice is not cooked through and the mixture
is dry, add more liquid and put a lid on the pot.)
Stir in the Parmesan.
Finely chop 1-2 leaves of fresh sage. Stir in to risotto or garnish.
For the Crispy Shallots:
Peel and slice 1 large shallot in to rings.
Heat 1/2 cup of canola oil on medium heat. Place shallot rings in to
oil while it is STILL COLD! Watch closely, using a slotted spoon or fish
flipper remove crispy rings once golden brown and place on a paper
towel.
