• Preheat oven to 400 degrees
• Add Butternut Squash and Sage Leaves to a baking sheet
• Drizzle with 2 Tbs EVOO and mix so everything is evenly coated
• Bake 15 minutes
• Remove from oven, add half of the Butternut Squash (not the Sage) to a food processor and blend until smooth, set aside
• Start the Risotto
• In a medium sauce pan add 2 Tbs EVOO and heat over med heat
• Add Onion and sauté 2-3 minutes
• Add Rice and stir for 1-2 minutes until toasted
• Add White Wine and cook until Wine is reduced or evaporated
• Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
• When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
• Stir in Salt, Pepper, Butternut Squash cubes, Sage, and Butternut Squash puree
• Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
• Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Parmesan Cheese
• Remove from heat and stir for about 1 minute until creamy
• Serve immediately
• Enjoy!

Notes:

• Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
• It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
• If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.