Butternut Squash Risotto w/ Browned Butter Sage Sauce

Butternut Squash Risotto w/ Browned Butter Sage Sauce

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1 1/2 cups butternut squash, peeled and cut into 1" pieces

1 TBS. olive oil

salt and pepper

3 1/2 cups chicken broth

3 TBS. butter

1 cup onion, finely chopped

2 TBS. shallots,finely chopped

1 cup aborio rice

1/2 cup dry white wine

1/2 cup Parmesan cheese,finely grated

1/2 cup butter

2 TBS. sage leaves, chopped

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Pre-heat oven to 350*

Toss butternut squash with 1 TBS. olive oil and sprinkle with salt and pepper.

Bake for 20-30 minutes, or until tender but still holding there shape. Set aside.

In a small saute pan add  1/2 cup butter and sage leaves. Cook over medium heat,

until the butter bubbles and turns slightly brown, about 7-8 minutes. Set aside.

Bring the broth to a simmer. Cover to keep warm.

Melt 3 TBS. butter in a large sauce pan over medium heat.

Add the onions and shallots and saute until translucent, about 8 minutes.

Stir in the rice, add the wine and stir until it is absorbed. Add 3/4 cup of broth, simmer

over medium low heat, stirring often, until broth is absorbed. Repeat adding 3/4 cup broth,

 3 more times. Add remaining broth and simmer until the rice is just tender and the mixture is creamy.

Stir in the roasted butternut squash. Mix in 1/2 cup Parmesan. Season with salt and pepper to taste.

Pour browned butter over risotto and serve warm.

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