I love a good risotto, it’s my ideal comfort food. While you can go to town with variations, one of my favorites is creamy butternut squash and fresh sage.
It’s easy to prepare and I’m going to show you how!
1 1/2 pounds of diced butternut
1 onion (chopped)
2 sticks of celery (chopped)
1 tbsp finely chopped fresh sage
A handful of wild arugula
1 cup Aborio rice
1 cup dry white wine
1/2 cup of whipping cream
33 3/4 ounces of chicken broth (2 cans)
1/3 cup of Parmesan
1 tbsp butter
Step 1: Preheat your oven to 325F, add your diced butternut to a roasting pan, cover with 2 tbsp of olive oil and season with salt, shake the contents and roast for 20 minutes.
Step 2: Melt your butter in a large non-stick frying pan on a medium-low heat, add the onion and celery, cook for 5 minutes.
Step 3: Add your Aborio rice to the onions and celery, stir until translucent, about a minute, then add the wine to the pan, reduce the heat to a simmer and stir the contents.
Step 4: While stiring constantly ladle in your chicken broth, one ladle at a time, wait for the rice to absorb it before adding the next ladleful. Continue until you’ve used 2/3rds of your broth.
Step 5: After 20 minutes remove your butternut from the oven and add it the frying pan along with the sage, continue to laddle your broth and stir until your rice is al dente. If you run out of broth top up with hot water.
Step 6: Remove the pan from the stove and mix in your cream and Parmesan, reserving 4 tbsp for garnishing.
Step 7: Plate up your dishes, serve with a side of wild arugula, garnish with Parmesan and season with salt and pepper to taste.