Butternut Squash and Sage Risotto

🥘 Ingredients

• arborio rice
  ¾ cup
• black pepper
• butternut squash
  12 oz
• garlic herb butter
  2 tbsp
• olive oil
• onion
  1
• parmesan cheese
  ¼ cup
• sage
  ¼ oz
• salt
• veggie stock concentrate
  1 unit
• walnuts
  ½ oz
• water
  4 c

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely dice onion . Pick and finely chop sage leaves until you have 1 TBSP (2 TBSP for 4 servings).

   onion: 1, sage: ¼ oz
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, ⏱️ 30 minutes . Meanwhile, bring water and veggie stock concentrate to a gentle simmer in a small pot .

   butternut squash: 12 oz, olive oil, salt, black pepper, 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 black pepper .

   olive oil, salt, black 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: ¾ cup
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 black pepper .

   garlic herb butter: 2 tbsp, parmesan cheese: ¼ cup, salt, black pepper
6. 

   6

   Divide risotto between plates. Garnish with walnuts and remaining Parmesan and serve.

   walnuts: ½ oz