This is a wonderful fall risotto made with butternut squash I like to make for special celebrations such as Thanksgiving, but once you taste it, you won’t want to save it just for special occasions! I kept my version of this recipe simple, although I did roast my squash before addiing it to the risotto to enhance the flavor. I have also seen sausage added to this risotto which would make it a much heartier dish, and have seen it served with a scoop of sauteed wild mushrooms on top. I personally prefer the simplicity of using just the squash in the risotto which creates a delicate yet delicious risotto!

Serves 4
by Deborah Mele

For The Squash:

1 Small Butternut Squash, Peeled, Seeds Removed And Cut Into 1 Inch Dice (About 3 1/2 to 4 Cups Total)

2 Tablespoons Olive Oil

For The Risotto:

1 Small Onion, Peeled & Finely Diced

2 Tablespoons Olive Oil

1 1/3 Carnaroli or Arborio Rice

1/2 Cup White Wine

4 Cups Homemade Chicken Broth, Heated

2 Tablespoons Unsalted Butter

Freshly Ground Black Pepper

1/3 Cup Grated Parmesan Cheese

To Serve:

Finely Sliced Fresh Sage Leaves

Freshly Grated Parmesan Cheese

Preheat the oven to 400 degrees F. Toss the squash pieces with the olive oil and spread out onto a baking sheet. Cook until tender when pierced with a fork and lightly browned. Remove from the oven.

In a heavy saucepan heat the olive oil over medium low heat. Add the onion and cook until softened. Add the rice and stir to coat in the onion and oil, cooking it for a few minutes. Add the wine and cook until the wine is almost absorbed. Begin to add broth, 1/2 cup at a time, stirring continually until the rice has cooked for 10 minutes. Add the squash, stir, and continue to add broth, stirring until each addition has been absorbed until the rice is tender but still slightly firm to the bite. Stir in the butter and 1/3 cup of the grated cheese. Serve in individual plates sprinkled with some chopped sage. Offer additional grated cheese at the table.