Butternut Squash and Sage Risotto
Ingredients
1 cup / 200g Arborio or Carnaroli rice
2 cups / 475ml stock (chicken or vegetable)
1/2 butternut squash, peeled and diced
1 shallot, diced
1/4 cup / 30g Parmesan cheese, grated
1 tbsp extra virgin olive oil
1 medium bunch fresh sage, roughly chopped
Salt and freshly ground pepper, to taste
Directions
Heat the olive oil in a large pan over medium heat.
Add the shallot and sauté until soft.
Stir in the rice and cook for 2 minutes.
Gradually pour in the stock, half a cup at a time, stirring steadily until absorbed.
Add the butternut squash and cook until tender (about 15 minutes).
Stir in Parmesan cheese, fresh sage, salt and pepper and serve immediately.
