Butternut Squash Risotto

The star of this risotto recipe, without a doubt, is the sage-infused butternut squash puree. A textbook definition of simple ingredients equalling big flavors, this dish builds off traditional risotto flavors, with only a few added ingredients. After all, you can never go wrong when you combine rice, cheese, and butternut squash.

Butternut Squash Risotto 
Serves 4 people 

Butternut Squash Puree
2 cups of butternut squash, peeled and cut into cubes
4-6 cups chicken stock
8 fresh sage leaves
1 bay leaf
1 tsp sea salt

Risotto
3 tbsp olive oil
1 large banana shallot, finely chopped
1 cup Arborio rice
½ cup chicken stalk
½ cup butternut squash puree
2 ½ tbsp. unsalted butter
2/3 cup grated parmesan
5 cups hot water
salt & pepper
 
STEP 1 Add cubed butternut squash, sage, bay leaf, and 1 tsp of salt in a medium-sized pot. Cover with chicken stock and bring to a boil. Cook until the squash is fork-tender, about 20 minutes.
 
STEP 2 Set aside 1 cup of the cooking liquid (will need ½ cup for the risotto), drain the rest of the liquid, and remove the sage and bay leaf. Using an immersion blender or stand blender, blend the squash until it has the consistency of baby food. Add splashes of the cooking liquid, no more than ½ cup, to help thin the mixture if the consistency is too thick. Set aside for later. 
 
STEP 3 Bring 5 cups water to a soft simmer over medium heat.
 
STEP 4 Heat oil in a wide pot over medium heat. Cook shallots with ½ tsp of salt, frequently stirring until the shallot is translucent and starting to soften. Add ¼ cup of room temp water and cook, often stirring, until water evaporates and only the oil is left.
 
STEP 5 Add rice and stir well to coat with oil. Cook, constantly stirring until the grains of rice are translucent around the edges, about 5 minutes. 
 
STEP 6 Add ½ cup of cooking liquid/chicken stock and ½ tsp of salt. Bring to a simmer and cook, occasionally stirring, until the liquid has completely evaporated, about 2 minutes.
 
STEP 7 Using a ladle, add hot water to the rice in increments, stirring constantly and allowing liquid to absorb fully before adding more, about 30-40 minutes total. It should take 2–3 minutes for each addition of hot water to be absorbed. Once all the water is used, the texture should be somewhat liquid. 
 
STEP 6 Add in ½ a cup of the butternut squash puree. Stir until combined. Add more of the puree if you’d like a deeper orange color. Remove from heat, add the butter, and stir until melted. Add the parmesan, stirring until the cheese has melted. 
 
FIN. Taste and season with salt and fresh cracked pepper.