Cook what you grow
Butternut Squash Risotto
The northern-Italian classic: short-grain rice stirred with warm stock until creamy, with butternut squash that half-melts into the grains, finished with parmesan and crisped sage.
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Ingredients
serves 4From the garden
- 3 cups butternut squash, peeled and cut into 1/2-inch dice (about half a medium squash)
- 1 small yellow onion, finely diced
- 8 fresh sage leaves
From the pantry
- 4 tbsp butter · divided
- 1 tbsp olive oil
- 1½ cups arborio or other short-grain rice
- ½ cup dry white wine
- 6 cups vegetable stock, kept warm in a saucepan
- ¾ cup parmesan, finely grated
- salt · to taste
- black pepper