Homemade 'Autumn in New York' Risotto

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until very tender. Transfer half of the roasted squash to a blender and blend until smooth puree, adding a tablespoon or two of hot broth if needed. Set aside the other half of the roasted squash and the puree.

2. 2

   While squash roasts, prepare crispy sage: Heat 1/2 tbsp olive oil in a small pan over medium heat. Add whole sage leaves and fry for 30 seconds to 1 minute until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1/2 tbsp olive oil over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.

5. 5

   Pour in the white wine and stir until it's completely absorbed by the rice. Add the butternut squash puree and stir well to combine.

6. 6

   Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously. Wait until each ladleful is almost completely absorbed before adding the next. This process will take about 20-25 minutes. The risotto should be creamy but the rice grains should still be slightly firm (al dente) in the center.

7. 7

   Once the risotto reaches the desired consistency, remove from heat. Stir in the 2 tbsp butter, 1/2 cup grated Parmesan cheese, and minced fresh sage. Season with salt and pepper to taste. Cover and let rest for 2-3 minutes.

8. 8

   While the risotto rests, in a separate pan, heat a tiny bit of olive oil over medium-high heat. Add sliced mushrooms and diced apple. Sauté for 3-5 minutes until mushrooms are lightly browned and apples are slightly softened. Season with a pinch of salt and pepper.

9. 9

   To serve, spoon the creamy risotto into shallow bowls. Garnish each serving with the sautéed mushrooms and apples, reserved roasted squash cubes, toasted walnuts, a few crispy sage leaves, a drizzle of balsamic glaze, and extra shavings of Parmesan cheese. Serve immediately.