Ingredients

The following ingredients have 3 Servings
  • 1 small butternut squash
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 5 sage leaves
  • 1 1/2 cups short-grain brown rice or arborio rice
  • 2 tsp butter (or dairy-free butter if needed) 
  • 1/4 cup white wine
  • 4-6 cups vegetable broth, heated (in a pot or microwave)
  • 3/4 cup butternut squash puree 
  • 1/4 tsp freshly grated nutmeg
  • a generous handful of grated parmesan cheese (or dairy-free cheese for vegan)
  • salt & pepper to taste

Instruction

  • Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  • Cut the butternut squash in half and place face down on the baking pan. Bake for 30-45 minutes until the squash is tender. Remove and let cool.
  • Remove the seeds, peel and transfer about 3/4 cup worth of the squash to a blender. blend until smooth.
  • Heat the olive oil in a pan on medium-high heat.
  • Add the shallots and cook 3-4 minutes, until translucent. Then add the garlic and sage and cook another 2 minutes.
  • Add the rice and butter and mix together, letting the rice toast for about a minute, then add in the wine and cook until the liquid has evaporated.
  • Slowly add the broth, a 1/2 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth.
  • Cook for 20 to 30 minutes or until the rice is al dente. Add broth, as needed.
  • When the risotto is almost done, add in the butternut squash, nutmeg, parmesan cheese, salt and pepper. Taste and adjust seasoning if needed. 
  • Divide into bowls. Garnish with sage and extra parmesan if desired.