Creamy arborio risotto with sweet roasted squash and crispy sage

$3.43/servingat the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• arborio rice1 cup
• squashhalf a butternut
• vegetable stock4 cups
• yellow onionhalf an onion
• garlic2 cloves
• butter3 tbsp
• parmesan cheese3/4 cup, grated
• sage8 leaves

Method

1Roast the squash

• •Heat the oven to 425F.
• •Peel half of the butternut squash and cut it into 1/2 inch cubes.
• •Toss with 1 tbsp oil and a pinch of salt on a sheet pan.
• •Roast 20 to 22 minutes until browned and tender.

2Warm the stock

• •Bring the vegetable stock to a bare simmer and keep it warm.

3Start the risotto

• •Melt 2 tbsp of the butter in a wide pot over medium heat.
• •Finely dice half of the onion, add it with the minced garlic, and cook 3 minutes until translucent.
• •Add the arborio rice and stir 1 minute until the grains look glassy at the edges.

4Feed the rice

• •Add the warm stock one ladle at a time, stirring often and letting each addition absorb before the next.
• •Continue 18 to 20 minutes until creamy and just tender with a slight bite.

5Crispy sage

• •Meanwhile, fry the sage leaves in the remaining butter in a small pan 1 to 2 minutes until crisp.

6Finish and plate

• •Fold the roasted squash and the parmesan into the risotto.
• •Season to taste and loosen with a last splash of stock.
• •Divide between two shallow bowls and top with the crispy sage and its brown butter.