Buttered-Up Butternut Squash Risotto

🥘 Ingredients

• arborio rice
  1 c
• butter
  1 tbsp
• butternut squash
  1 lb
• garlic
  2 cloves
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepitas
  1 tbsp
• pepper
  1 pinch
• sage
  2 sprigs
• salt
  1 pinch
• shallot
  1 unit
• veggie stock concentrate
  1 unit

1. 

   1

   butternut squash veggie stock concentrate garlic shallot arborio rice sage parmesan cheese pepitas olive oil butter salt pepper

   butternut squash: 1 lb, veggie stock concentrate: 1 unit, garlic: 2 cloves, shallot: 1 unit, arborio rice: 1 c, sage: 2 sprigs, parmesan cheese: ½ cup, pepitas: 1 tbsp, olive oil: 2 tbsp, butter: 1 tbsp, salt: 1 pinch, pepper: 1 pinch
2. 

   2

   Preheat oven to 400°F. Toss butternut squash on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned ⏱️ 25 minutes .
3. 

   3

   Meanwhile, bring veggie stock concentrate and 4 cups water to a gentle simmer in a medium pot over low heat. Mince or grate garlic. Halve, peel, and finely chop shallot.
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and shallot and cook, stirring, until soft ⏱️ 3 minutes . Season with salt and pepper. Add arborio rice to pan and toss until grains are translucent ⏱️ 1 minutes . Reduce heat to medium low.
5. 

   5

   Add stock to pan ½ cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is al dente ⏱️ 25 minutes . Risotto should be thick but not stiff and grains should have a little bite to them.
6. 

   6

   While risotto cooks, pick sage leaves from stems; discard stems. Set aside a few small leaves for garnish, then finely chop the rest.
7. 7

   When risotto is done simmering, stir squash, chopped sage, parmesan cheese, and 1 tbsp butter into pan. Season generously with salt and pepper. Divide between plates. Garnish with pepitas and reserved sage leaves.