Butternut Squash and Sage Risotto

In the process of working on goal #10 on my 30 before 30 list– cook at least 30 new recipes- I ended up combining elements of a few different risotto recipes with some tweaks and additions of my own. The result was delish and I definitely want to get this recipe in writing for future reference, so here it is!

To give credit where credit is due, I drew some inspiration from this recipe by Cookie and Kate and this one from NYT Cooking.

Ingredients:

1 lb cubed butternut squash

1 tsp rosemary

2-3 tbsp olive oil

2 tbsp butter

1 onion, chopped

2 cloves garlic, minced

1 tsp minced ginger

10 sage leaves

1 cup rice

2 cups vegetable or chicken stock

1/2 cup dry white wine

salt and pepper to taste

1/4 cup grated Parmesan

2 tbsp cream cheese

 

Toss the butternut squash with the rosemary, salt, pepper, and just enough olive oil to lightly coat it (1-1.5 tbsp). Spread on a baking sheet and roast at 375 for about 50 minutes.

Start the risotto when the squash is about halfway through roasting. Finely chop 4 of the sage leaves. Melt the butter in a dutch oven. Add the chopped sage and cook for about a minute. Add the onion and cook for two minutes. Add the garlic and ginger, stir, and cook for another two to three minutes. Add the wine and cook for two minutes. Add the rice and stock. Bring to a boil, then reduce heat, cover, and simmer on low heat until the rice is cooked, about twenty minutes. If it starts looking too dry and the rice isn’t quite done, throw in an extra half a cup of water.

Meanwhile, heat a tablespoon of olive oil in a small frying pan and fry the remaining sage leaves until they turn a darker shade of green but not brown, just about a minute or two. Stir the cream cheese and parmesan into the rice when it’s done. Keep the heat on low and stir until the cheese has melted into the rice. Stir in the roasted butternut squash. Garnish with the fried sage leaves.

I served this along with a spinach salad and mussels cooked in a garlic butter white wine sauce. Yum!

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