Risotto is amazing due to its ability to create a creamy sauce without a drop of cream—it’s all about the stirring! Roasted butternut squash, earthy sage, and tangy folded cheese are folded in for a comforting Winter dinner.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Prep the ingredients: Preheat the oven to 400 degrees. Halve, peel, and finely dice the onion. Finely chop the sage leaves. Mince or grate the garlic. Toss the butternut squash on a baking sheet with the sage, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for about 30 minutes, tossing halfway through cooking, until soft and golden brown.
Warm the stock: In a small pot, bring 3 cups water and the stock concentrate to a low simmer
Start the risotto: Heat a drizzle of olive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper.
Add the rice to the pan and toss for 1-2 minutes, until translucent. Begin adding the warm stock to the pan, ¼ cup at a time, until absorbed, stirring after each addition. Continue until the rice is al dente, for about 25-30 minutes.
Finish the risotto: When the risotto is al dente, stir it the roasted butternut squash into the risotto. Stir 1 tablespoon butter into the risotto and season generously with salt and pepper.
Garnish and plate: Serve the risotto sprinkled with feta and pepitas. Enjoy!