Parmesan, Sage & Butternut Squash Risotto

I adore Fall. I love the chill in the air. The 'sweater weather' and the food! Autumn dishes are some of my favourites - from hearty stews and thick soups served with homemade bread to warm apple crisp, I'm a sucker for all things Fall.

This risotto recipe totally fits the bill because it's a wonderfully flavoured, warm dish of yum that uses butternut squash which are plentiful in autumn. Plus, this squash doesn't cost a lot making this dish good for the tummy and the wallet. 

As soon as I taste-tested this dish before I served it, I knew I had a keeper. I may have had a wee foodgasm. We gobbled this dish up with abandon and only had but a wee bit leftover for part of my lunch the next day. While this reheats okay, it is best eaten right away since the leftovers tend to dry out a bit. Still tasty as all get out, but a little drier.

If you're looking for an easy, delicious, impressive (yet a little time consuming) dish to serve, this is it. Serve it with a green salad, grilled scallops or other grilled meats.

Servings: 3-4 servings

Ingredients
2 tbsp. oil (I use grapeseed)
1/2 onion - finely diced
4 garlic cloves - minced
2 tbsp. fresh sage - chiffonade (see 'How To: Chiffonade Fresh Herbs' post)
Salt and Pepper - to taste
1 cup Arborio rice
1 cup dry white wine (I used Kenwood Chardonnay)
3 cups vegetable stock
1 cup roasted butternut squash - mashed (see 'How To: Roast Butternut Squash' post)
1/4 butter - cut into small chunks (I used salted)
1 cup freshly grated Parmesan cheese (not the fake stuff!)

Garnish Options
Fresh sage ribbons
Freshly grated Parmesan
Crisp, bacon crumbles (for the carnivores)

Instructions

In a large, deep skillet over medium heat, heat olive oil.  Add onion and garlic and cook for a few minutes until the onion becomes translucent.

Add sage, salt and pepper to the onion mixture and cook for a minute, stirring to combine well.

Next up is the Arborio rice! No rice substitutions here! This Italian rice is extra starchy which helps give risotto it's extra creamy texture!

Add the Arborio rice and cook for two minutes or until the edges of the rice look translucent.  

Add white wine and mix well (it's gonna smell goooood!). The alcohol from the wine cooks off but the flavour the wine brings to the dish is heavenly! Don't skip this step! Stir often until the rice has absorbed most of the wine (about 5 minutes).

Add vegetable stock, 1/2 cup at a time, stirring often, until the liquid has been absorbed by the rice. Keep repeating this process, adding only 1/2 cup of stock at a time, until you've added all of the vegetable stock and the Arborio rice is al dente. During this rather slow but oh-so-worth-it process, the starch in the rice will help to thicken the mixture.

Stir in the roasted squash (I prefer it all mashed but if you want to keep some chunks, have at it). Mix well.

Add the butter and Parmesan cheese - mix until well combined.

Top with additional ribbons of sage, fresh Parmesan and/or fresh, crispy bacon crumbles and serve immediately.

Do not expect leftovers.

Inspired by: lifeasastrawberry.com - Roasted Butternut Squash Risotto