Butternut Squash Risotto

1. Roast Butternut Squash

Preheat the oven to 350°F (175°C). Halve the butternut squash lengthwise, remove the seeds, and drizzle with olive oil and season with salt and pepper. Place on a baking sheet cut-side down and roast until the squash is completely tender and lightly caramelized, about 45 minutes to 1 hour. Once cool, scoop out the flesh and lightly mash it to allow for easy incorporation into the risotto. Set aside. Save 1 cup of the mashed squash to finish the risotto.

2. Sweat Aromatics

In a heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and garlic, along with a pinch of salt. Cook until the onions are soft and translucent, about 3-5 minutes.

3. Toast Rice

Stir in the Arborio rice, ensuring each grain is coated in the butter and has a glossy sheen. Cook until the edges of the rice become slightly translucent, about 2 minutes.

4. Deglaze

Pour in the dry white wine and stir until fully absorbed and the alcohol smell has evaporated.

5. Cook the Rice

Add 2/3 of the chicken stock and simmer, stirring occasionally to prevent sticking. Once the liquid is mostly absorbed, gradually add the remaining stock, stirring more frequently as the rice finishes cooking. Cook until the rice is al dente and the risotto has a creamy consistency, about 18-20 minutes.

6. Finishing Ingredients

Gently fold in the roasted butternut squash and creme fraiche into the risotto, until fully combined and heated through. Remove from heat and stir in the microplaned Parmesan cheese and a few sage leaves, adjusting the consistency with a little extra stock if needed. Season to taste with salt and pepper.