Fennel creamed with butternut squash is finished with bacon and fresh thyme in the Butternut Squash and Sage Risotto.
Butternut Squash and Sage Risotto
Makes 6 servings
Write a review
- 3 tablespoons butter
- 1/4 cup olive oil, divided
- 3 1/2 cups peeled, seeded, and chopped butternut squash
- 1 teaspoon honey
- 1 teaspoon coarse salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 cup chopped yellow onion
- 2 tablespoons fi nely chopped garlic
- 1 tablespoon fi nely chopped shallot
- 2 cups Arborio rice
- 2 tablespoons chopped fresh sage
- 1/2 cup dry white wine
- 6 cups warm chicken broth
- 1 (8-ounce) package Fontina cheese, shredded
- 2 tablespoons heavy whipping cream
- Garnish: freshly shaved Parmesan cheese, fresh sage leaves
- In a large nonstick skillet, melt butter over medium heat. Add 2 tablespoons olive oil, and mix. Add squash, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until brown and tender, about 10 minutes. Remove from heat.
- In a large saucepan, heat remaining 2 tablespoons olive oil over medium high heat. Add onion, garlic, and shallot. Cook, stirring often, until tender, about 5 minutes. Add rice, and cook, stirring constantly, until grains are translucent, about 5 minutes. Add sage and wine, and cook, stirring often, until liquid is absorbed, 1 to 2 minutes. Add 1 cup warm broth, and cook, stirring often, until almost all liquid is absorbed, about 5 minutes. Repeat with remaining 5 cups broth, adding 1 cup at a time, until almost all liquid is absorbed. Add Fontina cheese, stirring to combine. Add remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Gradually add cream and reserved squash, stirring to combine. Garnish with Parmesan cheese and sage leaves, if desired.