I adapted this recipe from a few sources. All in all thought it was a delicious dinner and perfect for winter!
1 cup canola oil
10 to 12 sage leaves
Half of a butternut squash (about 2 cups)
1 medium onion, finely diced
1 1/2 cups Arborio rice **I only had Spanish rice so used that instead
1 cup dry white wine
4 cups chicken stock
2/3 cup crumpled gorgonzola cheese
4 tablespoons butter
Salt and freshly ground black pepper
This meal took some serious multi-tasking. I started off by heating up the canola oil in a sauce pan on medium heat. I let it get nice and hot before placing 4-5 sage leaves at a time. Let the sage sizzle for a bout 20 seconds and then remove with a slotted spoon and place on paper towel. Repeat until you have fried all leaves. Place to the side.
Finely dice the butternut squash and onion. (I only diced the squash to about 1cm, next time I will dice much finer.) Meanwhile, heat the chicken broth in a sauce pan on low.
Melt 3 tb of butter in a large sauce pan. Add the squash and onion and cook until onion is translucent (about 5 minutes). Add rice. Let brown for a couple of minutes. Add wine. Stir until wine is completely absorbed. Add one or two ladles of broth (should cover ingredients).
Now you must continue stirring the rice, letting the liquid absorb, and slowly keep adding broth, repeat, for the next 20-25 minutes. When the rice is tender yet still firm to the bite and is in its final minutes of cooking, add the gorgonzola cheese and 1 tb butter. Keep stirring until the risotto is of a creamy consistancy.
Transfer to plate or bowl, add some parmesan cheese, and the fried sage leaves on top.
I was super nervous about this dish because I had never made risotto but it turned out really great!! We had Lucy’s Roasted Brussels Sprouts on the side (yummm) and of course a glass of wine.