1 cup arborio rice
3 cups chicken or vegetable broth, heated
1 butternut squash, peeled and roasted 
1 bunch sage, leaves only
1/2 cup parmesan cheese, shredded, plus more for garnish
Salt and pepper, to taste
- In a medium saucepan, combine 1 cup rice with 1 1/2 cups broth. Bring to a boil over high heat. Reduce heat to medium, and stir constantly until liquid is absorbed. Add more broth in 1/2-cup increments, cooking and stirring until liquid is absorbed. Repeat with remaining broth until all is used and rice is cooked through, about 30 minutes total. Rice should have a slight bite and should not be completely mushy. Use more or less broth to achieve the right consistency. Just before risotto cooking time finishes, add most of the butternut squash to the risotto, reserving 1/3 cup of butternut squash for garnish. Stir in 1/2 cup shredded parmesan cheese.
- About 10 minutes before serving the risotto, fry the sage leaves. In a small frying pan, fill with 1 inch of olive oil. Heat over medium-high heat. Fry sage leaves, three at a time for three seconds. Remove quickly and carefully with tongs. Place on a plate with a paper towel to cool and absorb extra oil. Season with salt. Set aside.
- To serve, divide risotto between two bowls. Garnish with leftover butternut squash, a few sage leaves, and shredded parmesan cheese. Salt and pepper to taste.
- Rice, Main Dishes
- North American
- 2 main-dish servings
- Cook Time
- 1 hour