1 small butternut squash, about 1 lb, cut into quarters lengthwise
3 tbsp. olive oil
2 tbsps. olive oil
1 small yellow onion, finely diced
1 c. Arborio rice
½ c. dry white wine
6 c. good homemade chicken stock, heated until warm (can sub store bought stock, but use low sodium or vegetable stock)
4 tbsp. butter
1/3 c. freshly grated parmesan
1 tbsp. chopped fresh sage
Salt and freshly ground pepper to taste
Preheat oven to 450°.
Line a rimmed sheet pan with parchment paper, place quartered squash cut side up on pan and drizzle with olive oil, salt and pepper. Roast for 45 – 60 minutes, or until very soft when pierced with a fork. Let cool to room temperature. Using a tablespoon, carefully scoop the flesh out and into the bowl of a food processor. Blend until smooth. Set aside.
Heat a medium, heavy bottomed saucepan over medium-high heat. Add the olive oil to the pan and let heat for a few seconds. Add the onions and a pinch of salt. Stir occasionally, for about 4 minutes or until onion is soft, but not allowing any color to form.
Add the rice to the onion and oil mixture, stirring to coat each kernel. Allow rice to toast for 2 minutes, while continuously stirring to prevent any color from forming. Add the white wine and begin stirring in a clockwise rotation. Stir until all the wine has been absorbed by the rice. Begin adding the chicken stock a ladle at a time, continuously stirring the rice. Do not add more stock until the previous addition has been completely soaked up by the rice. Continue this process until nearly all the chicken stock has been added and the rice is softened, yet still al dente. This will take approximately 20 minutes.
Look for the rice and liquid to meld into one another. At this point, add another half ladle of stock and remove pot from heat. Add 1 cup squash puree to the risotto, reserving the rest for another use. Add the butter, cheese and sage, stir vigorously until the starch releases itself from the rice and the risotto is done, about 1 minute. Serve immediately!
Serves 8 as a side dish or first course, 4 as a main course.
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