Autumn Risotto with Butternut Squash, Sage, and Pepitas

🥘 Ingredients

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

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 1

   Preheat oven to 400 degrees. In a medium pot , bring the veggie stock concentrate and water to a simmer over low heat. Cut the butternut squash into ½-inch cubes if they aren't already. Mince or grate the garlic . Halve, peel, and finely chop the shallot .

   veggie stock concentrate: 4 unit, water: 2½ cup, butternut squash: 1 lb, garlic: 4 clove, shallot: 2 unit
2. 

   2

   Toss the butternut squash on a baking sheet with 2 teaspoons of olive oil and a pinch of salt and black pepper . Place in the oven for ⏱️ 25 minutes to ⏱️ 30 minutes , tossing halfway through cooking, until soft and golden brown.

   olive oil: 3.333 tbsp, salt, black pepper
3. 

   3

   Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the garlic and shallot and cook, tossing, ⏱️ 3 minutes to ⏱️ 4 minutes , until very soft. Season with salt and pepper. Add the arborio rice to the pan and cook, tossing, for ⏱️ 1 minutes to ⏱️ 2 minutes , until rice looks translucent. Reduce heat to medium-low.

   arborio rice: 1.5 c
4. 

   4

   Make the risotto: in ¼ cup increments, add the warm stock to the pan and stir frequently, until the liquid absorbed by the rice. Continue this process until the rice is al dente and a loose, creamy sauce has formed, about ⏱️ 25 minutes to ⏱️ 30 minutes .
5. 5

   Finely chop the sage , reserving a few small leaves for garnish.

   sage: ½ oz
6. 

   6

   When the risotto is al dente, stir the butternut squash, chopped sage, parmesan cheese , and 1 tablespoon of butter into the pan. Season generously with salt and pepper.

   parmesan cheese: 2 oz, butter: 2 tbsp
7. 7

   Divide the risotto between plates and garnish with the pepitas and reserved sage leaves. Enjoy!

   pepitas: 2 oz