Ingredients :

• 1 small butternut squash, peeled and cubed
• 1.5 cups Arborio rice
• 6 cups vegetable broth, kept warm
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method :

1. Roast the butternut squash cubes at 400°F for 20 minutes until tender.
2. Heat the vegetable broth in a saucepan over low heat to keep it warm.
3. Heat the olive oil and 1 tablespoon of butter in a large pan over medium heat.
4. Add the shallots and garlic, then sauté until translucent and fragrant.
5. Add the Arborio rice and stir for 2 minutes to toast the grains.
6. Add one ladle of warm broth and stir constantly until the liquid is fully absorbed.
7. Continue adding broth one ladle at a time, allowing the rice to absorb it before adding more.
8. Fold in the roasted butternut squash cubes halfway through the broth additions.
9. Remove the pan from the heat once the rice is tender and creamy.
10. Stir in the remaining butter, Parmesan cheese, and fresh sage.
11. Serve the risotto immediately while hot and creamy.

Recipe Notes :

Chef Pro Tip: Always use warm broth to maintain the cooking temperature of the rice for maximum creaminess. Variation: Top with toasted pumpkin seeds or pecans for a delightful crunch. Storage: Store leftovers in an airtight container for up to 3 days; reheat with a splash of broth.