Roasted Autumn Squash Risotto

2 lbs. butternut or banana squash, peeled, seeded and cut into 1/2" pieces
1/4 cup olive oil
1 tsp. kosher salt
2 T. olive oil
2 T. butter
2 leeks, white part only, thinly sliced
2 cups Arborio rice
6 cups chicken broth or vegetable broth
1/2 cup dry white wine
1/2 cup half and half
1/4 cup chopped fresh sage
1/2 cup grated Parmesan cheese
salt and pepper to taste

Place the cut squash on a baking sheet and drizzle with oil and salt. Bake in preheated 375 degree oven for 45 minutes or until tender. Set aside.

In a medium saucepan, heat oil and butter and saute the leeks until soft and golden. Add the rice and stir well. Add 1 cup broth is used, stirring frequently. Rice should be tender. This process takes about 25 minutes. Stir in the cooked squash, wine, half and half, sage, cheese and salt and pepper to taste. Cook another 5 minutes on low heat. Taste for seasoning. Garnish with sage leaves and more cheese, if desired. Makes 4-6 servings.

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