Risotto de calabaza

Ingredientes

• 1/4 cup olive oil, divided
• 3 cups peeled and cubed butternut squash
• 1 medium white or yellow onion (chopped)
• 2 garlic cloves (chopped)
• 1/4 teaspoon red pepper flakes
• scant 1/8 teaspoon nutmeg (just a pinch)*
• 2 cups vegetable broth
• 1 teaspoon olive oil
• 8 sage leaves
• 1 1/2-2 cups water
• 1 cup Arborio rice**
• 1/2 cup freshly grated parmesan cheese, divided***

Preparación

1. 1

   Heat a large saucepan over medium heat. Add 3 tablespoons of olive oil, then add the butternut squash, onion, garlic, nutmeg, red pepper flakes, and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 10 minutes.

2. 2

   Add the vegetable broth to the skillet and bring mixture to a boil, then reduce heat to low and simmer until squash is tender, about 15 minutes.

3. 3

   While the squash is cooking, make the fried sage. Heat a teaspoon of olive oil over medium heat and add the sage leaves. Cook until lightly fried, crispy, but not burnt. Remove and set aside.

4. 4

   Place the squash mixture in a high-powered blender (or use an immersion blender) and puree until very smooth and creamy. It will be somewhat thick.

5. 5

   Add the squash mixture to a medium saucepan along with the reserved water to thin. It should be the consistency of vegetable broth.

6. 6

   In a separate saucepan, heat the remaining olive oil over medium heat. Add the rice and cook for 1-2 minutes until toasted and golden brown. Next, add a ladle (about ½ cup) at a time of the butternut broth and cook, stirring often, until the broth is absorbed. Continue, ½ cup at a time until the rice is creamy and cooked through. Alternate with adding in a little of the parmesan cheese, stirring until the cheese is entirely melted before adding in more broth; I usually do about a tablespoon at a time. If you don't stir as you add it, it will clump!

7. 7

   The entire process should take roughly 25-30 minutes although you may not use all of the broth. Stir in more parmesan cheese as desired and taste-- adding more salt/cheese as desired. Serve immediately and garnish with the fried sage.