27 October 2008

Butternut Squash Risotto

I've been dreaming of this dish for a while. Roasted squash, sage, creamy risotto - warm, filling and tasty. A perfect dish for a crisp autumn evening.

Easy to make, too. Peel and cube 1 butternut squash & toss with salt, pepper, chopped sage and olive oil. Roast until soft.

Fry some shallots and garlic in olive oil until soft, then add ~2 cups of risotto. Once the risotto is well coated with oil, add ~1 cup of white wine, then 2 cups of chicken broth. Keep adding more broth (and stirring!) until the rice is al dente, then added the squash, some more sage, and season with salt and pepper. Take the pan off the heat and stir in a dollop of butter and some freshly grated parmesan cheese.

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