Autumn Risotto with Butternut Squash, Sage, and Pepitas

🥘 Ingredients

• arborio rice
  1½ cup
• black pepper
  ½ tsp
• butter
  1 tbsp
• butternut squash
  1 unit
• garlic
  2 cloves
• olive oil
  1½ tbsp
• parmesan cheese
  ½ cup
• pepitas
  2 tbsp
• sage
  1 handful
• salt
  1 tsp
• shallot
  1 unit
• veggie stock concentrate
  2 cubes
• water
  2½ cups

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 1

   Preheat oven to 400 degrees. In a medium pot , bring veggie stock concentrate and water to a simmer over low heat. Cut butternut squash into ½-inch cubes if needed. Mince or grate garlic . Halve, peel, and finely chop shallot .

   veggie stock concentrate: 2 cubes, water: 2½ cups, butternut squash: 1 unit, garlic: 2 cloves, shallot: 1 unit
2. 

   2

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

   olive oil: 1½ tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

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

   arborio rice: 1½ cup
4. 

   4

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

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

   sage: 1 handful
6. 

   6

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

   parmesan cheese: ½ cup, butter: 1 tbsp
7. 7

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

   pepitas: 2 tbsp