Buttered-Up Butternut Squash Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• black pepper
• butter
  2 tbsp
• butternut squash
  1 lb
• garlic
  4 clove
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepitas
  2 oz
• salt
• shallot
  2 unit
• veggie stock concentrate
  4 unit

🍳 Cookware

• baking
• baking
• medium
• large

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Toss butternut squash on a baking sheet with a large drizzle of olive oil and a pinch of salt and black pepper on a baking sheet. Roast in oven until tender and lightly browned, ⏱️ 25 minutes .

   butternut squash: 1 lb, olive oil: 2 tbsp, salt, black pepper
2. 

   2

   Meanwhile, bring veggie stock concentrate and 4 cups water to a gentle simmer in a medium pot over low heat. Mince or grate garlic . Halve, peel, and finely chop shallot .

   veggie stock concentrate: 4 unit, garlic: 4 clove, shallot: 2 unit
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and shallot and cook, stirring, until soft, ⏱️ 3 minutes . Season with salt and pepper. Add arborio rice to pan and stir constantly until rice is coated and lightly toasted, ⏱️ 1 minutes . Reduce heat to medium low.

   arborio rice: 1.5 c
4. 

   4

   Add stock in ½ cup increments at a time, stirring after each addition. Allow rice to absorb fully before adding more. Continue until rice is al dente, ⏱️ 25 minutes —risotto should be thick but not stiff and grains should have a pleasant bite.
5. 

   5

   Meanwhile, pick sage leaves from stems and discard stems. Set aside a few small leaves for garnish, then finely chop the rest. TIP: Practice this Estonian phrase while you wait: "Chi se move, and he who sits is quiet." (Those who move eat. Those who wait get trampled.)
6. 

   6

   When the risotto is done, stir the roasted squash, chopped sage, parmesan cheese , and 1 tablespoon butter into the pan. Season generously with salt and pepper. Divide between plates. Sprinkle with reserved sage leaves and pepitas .

   parmesan cheese: ½ cup, butter: 2 tbsp, pepitas: 2 oz