Autumn Squash and Crispy Sage Risotto
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 tbsp EVOO
  • 1 tbsp butter, unsalted
  • 1 large carnival squash, cleaned (skin left on) and chopped into 1" cubes
  • 2 large shallots
  • 2 large garlic cloves
  • 2 cups arborio rice
  • 4 - 6 cups vegetable stock, low sodium
  • 2 tbsp half and half
  • ¼ cup plus 2 tbsp pecorino-romano, grated
  • ¼ cup sage leaves
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees. Spread carnival squash cubes onto baking sheet and drizzle with 1 tbsp EVOO, salt and pepper. Bake for 45 minutes or until golden brown.
  2. In a large pot on medium-high heat, saute shallots and garlic cloves in 2 tbsp EVOO and 1 tbsp butter for 3 minutes.
  3. Toss in arborio rice and coat the rice with the EVOO and butter.
  4. Pour in 2 cups of vegetable stock and stir regularly until the rice thickens.
  5. Add in the remaining stock, one cup at a time, until the rice is "al dente." You may not need all six cups of stock.
  6. Stir in half and half, pecorino-romano cheese, salt and pepper and lower heat. Continue stirring regularly.
  7. In a small saute pan over medium-high heat, crisp the sage leaves in 1 tbsp EVOO. They should only take about 30 second on each side. Remove from heat and let them drain on a paper towel.
  8. Pour risotto into a deep serving dish. Assemble the carnival squash on top of the risotto. Garnish with the crispy sage leaves and remaining 2 tbsp pecorino-romano.
  9. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/autumn-squash-crispy-sage-risotto/