Butternut Squash Risotto with Sage and Parmesan
Ingredients
Butternut Squash Risotto
Preparation
Butternut Squash Risotto
Heat the olive oil and half of the butter in a large pot and sauté the chopped onion and garlic until translucent. Add the risotto rice and toast it briefly until it becomes slightly translucent. Deglaze with the white wine and let it reduce.
Gradually add the hot vegetable broth, stirring constantly until the rice absorbs the liquid. Repeat this process until the rice is creamy and al dente (about 20 minutes).
In a separate pan, fry the remaining squash cubes in some butter until lightly browned and soft.
Stir the rich squash sauce and the sautéed squash pieces into the risotto. Season the risotto with salt, pepper, and nutmeg.
Roughly chop the sage leaves and fry them briefly in the remaining butter until crispy. Fold the freshly grated Parmesan into the risotto and garnish the dish with the crispy sage leaves. If desired, you can refine the risotto with a spoonful of crème fraîche.