Butternut Squash Risotto
- ¼ cup butter
- 1 small onion, finely chopped
- 1½ cups roasted butternut squash, ¼-inch dice
- ½ cup butternut squash puree
- 3 cloves garlic, grated
- 3 tsp fresh thyme leaves, chopped
- 3 Tbsp fresh sage leaves, chiffonade
- ½ cup dry white wine
- 1 cup arborio rice
- 4 cups hot low sodium chicken or vegetable broth
- ½ cup parmesan cheese, shredded
- Salt and pepper, to taste
- Melt butter in a large heavy bottomed pan over medium heat. Add sage to the melted butter and fry, stirring often, until butter is foamy, about 2-3 minutes. Remove sage leaves with a fork to drain on a paper or clean kitchen towel. The sage will crisp as it cools.
- Add onions to the butter, along with a pinch of salt. Cook, stirring frequently until golden, about 15 minutes. Turn down the heat if the onions begin to brown too quickly.
- Return to medium heat, and add diced and pureed squash, garlic, and 2 tsps of the fresh thyme. Cook and stir until heated through and garlic is fragrant, about 3 minutes.
- Add wine, cooking and stirring until reduced by half, about 3 minutes.
- Add rice and 1 cup of the hot broth, cooking and stirring constantly until the broth is absorbed, about 5 minutes. Continue stirring and adding broth ½ cup at a time, when the previous addition is absorbed. With the last addition of broth, add the remainder of the thyme. Cook and stir until rice is creamy and tender. Stir in parmesan. Top with fried sage and serve.