I LOVE cooking this time of year! This dish is a fun twist on my Butternut Squash Ravioli recipe. It’s a few of my favorite things…comfort food, Italian food & festive for the season. I made this for the hubs & he devoured it like an animal straight out of hibernation …too much? I wonder why he calls me dramatic 😉 I know Risotto can be tedious to make but it’s worth the work…and this recipe is on the easier side of some Risotto’s I know. Enjoy dolls!

BUTTERNUT SQUASH RISOTTO

Ingredients

• 1 quart chicken stock
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, grated
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 ¼ cup of chopped (roasted, steamed or microwaved) butternut squash
• Nutmeg to taste
• 2 tablespoons butter
• 6 leaves fresh sage, slivered
• 1 cup grated Parmigiano Reggiano (extra shaved for garnish)

Directions

• Heat a medium skillet over medium to medium-high heat with olive oil.
• Add the onions & garlic to simmering oil and soften 2 to 3 minutes.
• Add rice and toast 2 to 3 minutes more.
• Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
• Spoon in stock & water in intervals, Allow liquids to evaporate each time.
• Risotto will cook 18 minutes after stock was added
• Add roasted cooked squash and stir
• Cook for 3 minutes & season with nutmeg, salt & cracked pepper.
• In the last minute of cooking, stir in butter in small pieces, sage leaves and cheese,
• Sprinkle with slivered, toasted sage leaves & shaved parmesan cheese & SERVE!