Creamy Roasted Butternut Squash And Sage Risotto

Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.

Place the diced butternut squash on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss until the squash is evenly coated. Spread into a single layer.

Roast the squash in the preheated oven for 25 to 30 minutes, tossing halfway through, until the pieces are tender and have caramelized, golden-brown edges. Remove from the oven and set aside.

While the squash is roasting, pour the vegetable broth into a medium saucepan and bring to a gentle simmer over low heat. Keep it warm throughout the cooking process.

In a heavy-bottomed pot, heat fifteen grams of butter and fifteen milliliters of olive oil over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until crispy. Using a slotted spoon, remove the sage leaves and transfer them to a paper towel to drain.

Lower the heat to medium-low. Add the finely diced onion to the sage-infused fat in the pot. Sauté for 4 to 5 minutes until the onion is completely softened and translucent, but not browned. Stir in the minced garlic and cook for 1 additional minute until fragrant.

Add the arborio rice to the pot, stirring constantly with a wooden spoon for 2 to 3 minutes to toast the grains. The rice is ready when the edges of the grains become translucent and the centers remain opaque white.

Pour the dry white wine into the pot to deglaze it, scraping up any browned bits from the bottom. Stir constantly until the wine has almost completely evaporated and been absorbed by the rice.

Begin adding the warm vegetable broth one ladleful (about 120ml) at a time. Stir frequently and gently, waiting until the rice has absorbed almost all the liquid before adding the next ladle. Continue this process for 18 to 22 minutes. The risotto is done when the rice is tender but still retains a slight, chewy bite in the center (al dente), and is suspended in a creamy, flowing liquid.

Remove the pot completely from the heat. Add the roasted butternut squash, the remaining thirty grams of butter, and the grated vegetarian parmesan cheese. Stir vigorously for 1 minute to emulsify the fats with the starchy liquid, creating a rich, glossy sauce. This technique is known as mantecatura.

Cover the pot tightly with a lid and let the risotto rest undisturbed for 2 minutes. This brief rest allows the starches to relax and the flavors to fully meld together. After resting, remove the lid and taste, adjusting the seasoning with salt and pepper if necessary.

Spoon the hot risotto into warmed shallow bowls, encouraging it to spread out naturally. Garnish each serving with the reserved crispy sage leaves and a light dusting of extra grated parmesan cheese.