Butternut Squash Risotto

Ingredients:

• 1 tbsp olive oil

• 2 shallots, finely chopped

• 4 garlic cloves, finely chopped

• 5 sage leaves

• 1 1/2 cups short-grain brown rice or arborio rice

• 2 tsp butter 

• 1/4 cup white wine

• 4–6 cups Hale Bone Broth, heated (in a pot )

• 1 whole butternut squash (will use 3/4 cup butternut squash puree)

• 1/4 tsp freshly grated nutmeg

• a generous handful of grated parmesan cheese

• salt & pepper to taste

Instructions:

1. Preheat the oven to 400 degrees F and line a baking pan with parchment paper.

2. Cut the butternut squash in half and place face down on the baking pan. Bake for 30-45 minutes until the squash is tender. Remove and let cool.

3. Remove the seeds, peel and transfer about 3/4 cup worth of the squash to a blender. Blend until smooth.

4. Heat the olive oil in a pan on medium-high heat.

5. Add the shallots and cook 3-4 minutes, until translucent. Then add the garlic and sage and cook another 2 minutes.

6. Add the rice and butter and mix together, letting the rice toast for about a minute, then add in the wine and cook until the liquid has evaporated.

7. Slowly add the broth, a 1/2 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth.

8. Cook for 20 to 30 minutes or until the rice is al dente. Add broth, as needed.

9. When the risotto is almost done, add in the butternut squash, nutmeg, parmesan cheese, salt and pepper. Taste and adjust seasoning if needed.