Roasted Winter Squash Risotto Recipe

Roasted Winter Squash Risotto Recipe

Ingredients

Makes 4 servings

• 1 small winter squash, peeled, halved and seeded
• 2 tablespoons olive oil 3 garlic cloves, minced ¾ teaspoon ground sage
• 1/2 cup dry white wine
• 1 1/2 cups Arborio rice
• 5 cups hot vegetable broth
• salt and freshly ground black pepper
• fresh sage leaves, for garnish (optional)

Method

1. Preheat the oven to 425°F
2. Lightly oil a 9 x 13-inch baking pan
3. Cut the squash into 1/2-inch dice and arrange in a single layer in the prepared baking pan
4. Roast until tender, about 25 minutes, turning once
5. In a large saucepan, heat the oil over medium heat
6. Add the garlic and cook 1 minute
7. Stir in the ground sage, wine and rice, stirring until the liquid is absorbed
8. Add the broth 1 cup at a time, stirring until liquid is absorbed before each addition
9. Season with salt and pepper to taste and continue to simmer, stirring, until the rice is soft and creamy
10. When the risotto is nearly ready, stir in 2 cups of the roasted squash
11. Spoon the risotto into 4shallow bowls and garnish each serving with a spoonful of the remaining squash and the sage leaves, if using
12. Serve immediately

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