Butternut Squash and Sage Risotto

🥘 Ingredients

• arborio rice
  1½ cups
• black pepper
  ½ tsp
• butternut squash
  1 unit
• garlic herb butter
  2 tbsp
• olive oil
  2 tbsp
• onion (finely diced)
  1 unit
• parmesan cheese
  ½ cup
• sage (finely chopped)
  1 tbsp
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• walnuts
  ¼ cup
• water
  4 c

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Prepare onion and sage .

   onion: 1 unit (finely diced), sage: 1 tbsp (finely chopped)
2. 

   2

   Toss butternut squash on a baking sheet with chopped sage, a drizzle of olive oil , and a pinch of salt and black pepper . Roast, tossing halfway through, until browned and tender, ⏱️ 25 minutes . Meanwhile, bring water and veggie stock concentrate to a gentle simmer in a small pot .

   butternut squash: 1 unit, olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: 4 c, veggie stock concentrate: 1 unit
3. 

   3

   While squash roasts, heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, stirring, until softened, ⏱️ 5 minutes . Season with salt and pepper.
4. 

   4

   Add arborio rice to pan and stir until translucent, ⏱️ 1 minutes . Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, ⏱️ 25 minutes . TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

   arborio rice: 1½ cups
5. 

   5

   Once risotto is done cooking, stir in squash, followed by garlic herb butter and half the parmesan cheese (you’ll use the rest later). Season with salt and pepper.

   garlic herb butter: 2 tbsp, parmesan cheese: ½ cup
6. 

   6

   Divide risotto between plates. Garnish with walnuts and remaining parmesan cheese and serve.

   walnuts: ¼ cup