2 cups (or more) 1/2 inch diced squash (any kind, I used Delicata)
3 T butter
1/2 yellow onion, diced
3 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 cup Parmesan cheese, grated
2 T sage leaves, chopped
3 T butter
10 whole sage leaves
- Preheat oven to 350 degrees. Toss squash with olive oil to coat and lightly salt and pepper. Roast squash for 30 minutes or until starting to brown and they're soft. Set aside.
- Heat chicken stock over medium heat to a simmer.
- Add 3T butter to a large pot and melt over medium heat. Add onion and garlic and saute until the onion softens and starts to turn golden. Add rice and continue to stir and saute for 1 minute. Add wine and cook, stirring, until it evaporates.
- Ladle in 1/2 cup stock and simmer, stirring occasionally, until it starts to look somewhat dry. Ladle in more stock and let simmer, stirring, until it evaporates and repeat. The rice should be soft but not hard and chewy. It took all 4 cups of my stock but no more.
- Add the chopped sage and and 1/2 cup Parmesan and stir gently to blend.
- In the meantime, melt 3 T butter over medium heat. To make browned butter, you want to keep the heat even and steady. Once the butter has fully melted, let it sit and allow the solids in the butter to start to turn brown, be careful not to let it burn. This may take about 5 minutes, but as long as you are watching the butter, it should be fine. Swish the butter around from time to time to make sure it’s not burning. When you see that great brown color start to develop, add the whole sage leaves and let fry until they're crisp, about 3 minutes.
- Serve risotto topped with browned butter, crispy sage and more Parmesan cheese.