Butternut Squash Risotto

1-1/ 2 cups butternut squash

1-1/ 2 cups arborio rice

4 cups chicken stock

1/ 2 cup white wine

1/2 cup minced shallot

3 tablespoons unsalted butter

1 tablespoon vegetable oil

1/ 4 cup Parmesan cheese (grated)

10 fresh whole sage leaves

1/2 cup toasted walnuts (optional)

Kosher salt

Directions:

1. Roast the squash

• Preheat the oven to 218°C.
  
  

• In a large bowl, toss the squash chunks with 1 tablespoon olive oil, 4 chopped sage leaves, and a pinch of Kosher salt.
  
  

• Spread on a baking sheet and roast for about 25 minutes, or until the squash is tender and lightly browned.
  
  

2. Fry the sage leaves

• Heat 2 tablespoons olive oil in a small pan over medium heat.
  
  

• Add 6 whole sage leaves and fry until crispy.
  
  

• Transfer to a paper towel–lined plate and set aside.
  
  

3. Warm the stock

• Keep the stock hot in a saucepan over low heat.
  
  

4. Start the risotto

• In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
  
  

• Add the shallot and sauté for 2–3 minutes.
  
  

• Add the rice and cook for 1–2 minutes, stirring frequently, until it smells lightly nutty.
  
  

• Pour in the wine and cook, stirring, until it is fully absorbed.
  
  

5. Cook the risotto

• Add a ladleful of hot stock to the rice and stir until absorbed.
  
  

• Continue adding stock one ladle at a time, stirring frequently, for 20–30 minutes, until the rice is tender but still pleasantly firm (not crunchy).
  
  

6. Finish the risotto

• Stir in the roasted squash, the remaining 2 tablespoons butter, and the Parmesan cheese.
  
  

• Season to taste with Kosher salt.
  
  

7. Serve

• Spoon into bowls and top with the crispy sage leaves and, if you like, toasted walnuts.