Leek & Butternut Squash Risotto

Ingredientes

7 cups (1.7L) low-sodium vegetable broth

3 tablespoons extra-virgin olive oil

4 cups (540g) cubed butternut squash

1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

1 leek (white and light green parts only),

4 garlic cloves, minced

2 tablespoons finely chopped fresh sage

2 cups (380g) arborio rice

1/2 cup (50g) freshly grated Parmesan

Instrucciones

1. In a medium saucepan over low heat, bring the broth to a simmer.

2. Heat 2 tablespoons of the oil in a large, high-sided pan or Dutch oven over medium heat. Add the squash, 2 teaspoon of the salt, and % teaspoon of the pepper and sauté for 8 to 10 minutes, until the squash begins to soften and caramelize around the edges. Transfer the squash to a large bowl.

3. Pour the remaining 1 tablespoon oil in the pan, add the leeks, and sauté for 5 minutes, until softened. Stir in the garlic and sage, then the rice, and stir another minute.

4. Add 1 cup (24Orhl) of the heated broth and simmer until it's absorbed, stirring constantly for 3 to 4 minutes. Continue adding the broth, a cup at a time, simmering until fully absorbed before adding more. Stir constantly throughout this process, about 15 minutes. 5. Return the squash to the pot and stir in the remaining salt and pepper. Continue cooking until the rice is creamy and has the consistency of thick porridge, about 5 minutes longer. Remove from the heat, stir in the cheese, and serve.

Notas

Oregano instead of sage.

You can cut back the parmigiana, but you need some to make it creamy.

Consider dry white wine after the cheese too thin the sauce slightly.