Ingredients
3 Tbs. unsalted butter
1 Tbs. minced fresh sage
6 cups vegetable stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup carmelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper, to taste
Preparation
In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.
In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbs. sage and rosemary. Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in 3 Tbs. butter, cheese, salt and pepper. Add more stock if needed so rice is creamy. Let stand 2 minutes.
