Fall foods are my absolute favorite, so the other day I had a hankerin’ to fill my kitchen with a few of their flavors. I made pork chops with caramelized onions and pan sautéed pears (oh yeah), then followed it up the next day with roasted butternut squash risotto. It had to be done.
Today, I share with you my favorite butternut squash risotto recipe. It has cream. It has wine. It has butternut squash. And it is so good.
Roasted Butternut Squash Risotto
1 medium butternut squash cubed (approx. 4 to 5 cups raw)
½ medium yellow onion, finely diced
3 tbsp olive oil
1 tbsp butter
16 oz. arborio rice
8 cups chicken or vegetable broth
1 cup dry white wine
1 cup + 2 tbsp half & half or cream
½ tsp dried sage
8-10 fresh sage leaves
salt & pepper to taste
3 oz. shaved or grated parmesan