Recipe: Squash and Sage Risotto

I love eating risotto but I don’t always love making it so when I make a risotto I want it to be the most delicious and most perfect risotto that I possibly can. This recipe really hits the spot and even more than the if you put a perfectly poached egg on top it sets the whole thing right over from great to absolutely amazing.

Squash and Sage Risotto
Serves 4
  1. 1 lb squash, cubed and roasted
  2. 8 oz peas, blanched
  3. 2 cups Arborio rice
  4. 2 tablespoons butter
  5. 1/2 medium onion, finely diced
  6. 1 clove garlic
  7. 6 cups chicken broth
  8. 1/2 dry white wine
  9. 1 tablespoon fresh sage
  10. 1/2 cup parmesan cheese
  11. 1 teaspoon salt
  12. 1/2 teaspoon pepper
  13. 4-6 poached eggs (for serving)
  1. In a large pot (such as a Dutch Oven) saute butter, onions, garlic for 3-4 minutes.
  2. Add rice and stir until you can start to smell toasted rice (about 1-2 minutes).
  3. Add the white wine to deglaze the pan then cook for a few minutes until liquid is almost evaporated.
  4. Add half cup at a time of chicken broth, stir continuously after and add next ladle once liquid is almost completely absorbed.
  5. Once all chicken broth is added and the risotto is to your desired consistency, add sage, salt, pepper, roasted butternut squash, peas, and parmesan cheese.
  6. Serve topped with a poached egg.
Adapted from Food Manna
Adapted from Food Manna
Mab Made Food

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