Butternut Squash Risotto

Cooking Instructions

Preheat the oven to 450 degrees. While the oven is preheating, peel and chop squash into 1 inch pieces. Place pieces in a bowl toss with 1 T of Olive Oil and salt & pepper. Put squash on cookie sheet and place in oven when it's at 450 degrees. Roast for 45 minutes.

After the squash has roasted, take out of oven and let cool. In a medium sauce pan add the chicken stock and water; bring to a simmer.

Add butter and remaining oil to a large sauce pan over medium heat high heat. As butter melts add the chopped onion and minced garlic. Cook onion and garlic for 3 minutes and then add rice to the pot, stirring to coat rice. Cook for additional two minutes.

Add two ladles of hot stock mixture to the pan with the rice. Stir the rice with a wooden spoon. As the liquid evaporates you will know when to add more liquid when you can pull your spoon through the mixture and see the bottom of the pan of at least one second before the rice moves back.

Continue adding the stock and stirring until all the stock has been used. The rice mixture should be creamy and the rice al dente to taste.

Remove mixture from the heat, add the cheese, stir to melt and then fold in the squash and sage. Serve, warm in bowls.