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Categories:
olive oil yellow onion clove garlic Fresh Chopped Sage salt rice white wine vegetable stock puree butter Parmesan cheese
Viewed: 46 - Published at: 7 years agoIngredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 whole Large Yellow Onion, Diced
- 1 clove Garlic, Diced
- 2 Tablespoons Fresh Chopped Sage, Plus Extra For Garnish
- 1 pinch Salt And Pepper, to taste
- 1 cup Arborio Rice
- 1 cup Dry White Wine (I Used Chardonnay)
- 3 cups Vegetable Stock Or Chicken Stock
- 1 cup Roasted Butternut Squash Puree
- 1/4 cups Cold Unsalted Butter
- 1/2 cups Shredded Parmesan Cheese
Method
- 1.
- In a large, deep pot or saucepan, heat olive oil over medium heat.
- 2.
- Add onion and garlic to oil and saute until onion is translucent, about 2 minutes.
- 3.
- Add sage, salt, and pepper and stir to combine.
- 4.
- Add arborio rice and toast for 2 or 3 minutes until the edges of the rice start to look translucent.
- 5.
- Add white wine to pan and stir to incorporate.
- Cook, stirring frequently, until rice has absorbed most of the liquid, about 10 minutes.
- 6.
- Add 1 cup stock and cook, stirring frequently, until rice has absorbed all stock.
- Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente.
- 7.
- Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth.
- 8.
- Stir butternut squash puree into risotto.
- 9.
- Add unsalted butter and Parmesan cheese to risotto.
- Stir until butter and cheese have melted completely and all ingredients are incorporated.
- Taste and add seasoning as necessary.
- 10.
- Top risotto with extra fresh sage for garnish and serve immediately.
