Smoked Butternut Squash Risotto Recipe

Prepare the Broth

In a saucepan, heat the vegetable broth and keep it warm over low heat.

Sauté the Butternut Squash

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced butternut squash and sauté for about 5-7 minutes until softened. Remove from the pan and set aside.

Infuse the Oil

In the same pan, add 2 more tablespoons of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.

Cook the Risotto

Add the Arborio rice to the pan and stir, allowing it to toast for 2-3 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

Combine Ingredients

After about 15-20 minutes, when the rice is creamy and al dente, stir in the sautéed butternut squash, grated Parmesan cheese, salt, and black pepper.

Fry the Sage Leaves

In a small skillet, heat a little olive oil over medium heat. Add the sage leaves and fry until crispy. Remove and drain on paper towels.

Serve

Serve the risotto hot, topped with the fried sage leaves and quartered cherry tomatoes.