Smoked Butternut Squash Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Serve

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