Name: Butternut Squash and Sage Risotto
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Agriform Parmigiano Reggiano Cheese; Lundberg Family Farms Organic Arborio Rice; Bellwether Farms Cultured Cream, French, Creme Fraiche; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Red Cross Plain Table Salt; Bee Spices Sage, Organic; Spicely Organics Black Pepper, Ground, Organic; Amy's Kitchen Light in Sodium Butternut Squash Soup; Christopher Ranch Organic Chopped Shallots; Seitenbacher Vegetable Broth and Seasoning Mix; Clover Stornetta Butter

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1. Chop the butternut squash and season with olive oil, salt, pepper, and sage, then roast at 350°F for about 30 minutes.

2. Sauté the shallot in butter, add in the rinsed Arborio rice, toast for a couple of minutes, and start slowly incorporating the vegetable broth 1/2 cup at a time.

3. Blend half of the roasted squash with 1/2 cup water and pour into the risotto, stirring in the Creme Fraiche and Parmigiano Reggiano.

4. Garnish the risotto with remaining squash, fried sage leaves, and optionally drizzle with olive oil before serving.

Butternut Squash and Sage Risotto

Serves 4

45 mins prep

0 mins total

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