Ingredients:

  • 1 medium butternut squash (about 2 pounds / 900 grams)
  • 2 tablespoons olive oil (30 ml)
  • Salt and black pepper, to taste
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice (185 grams)
  • 4 cups vegetable broth (960 ml), heated
  • 1/2 cup dry white wine (120 ml)
  • 1/2 cup grated Parmesan cheese (50 grams)
  • 2 tablespoons unsalted butter (30 grams)
  • Fresh sage leaves, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking tray. Roast for 25-30 minutes until tender.
  2. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add chopped onion; sauté until translucent (about 5 minutes). Stir in minced garlic; cook for an additional minute.
  3. Add Arborio rice to the pan; stir constantly for about 2 minutes until the rice is lightly toasted.
  4. Pour in the white wine; stir until it has mostly evaporated.
  5. Gradually add hot vegetable broth, one ladleful at a time, stirring continuously until absorbed. Repeat until the rice is al dente (about 18-20 minutes).
  6. Scoop out the roasted squash flesh and mix it into the risotto. Stir in Parmesan cheese and butter; adjust seasoning with salt and pepper.
  7. Spoon the risotto into bowls, garnish with fresh sage, and additional cheese if desired.