Butternut Squash Risotto Recipe | Sous-Vide Magazine

Ingredients

• 1/2 C bacon, uncooked, cut into pieces
• 4 C butternut squash, peeled and chopped into large chunks, divided
• 4 tsp salt, divided
• 1 tsp pepper, divided
• 1 C heavy cream
• 1 Tbsp olive oil
• 1/2 Tbsp butter
• 1/4 tsp granulated sugar
• 1/8 tsp cinnamon
• 1/2 tsp nutmeg
• 1 Tbsp maple syrup
• 1/2 C onions, diced
• 2 1/2 C arborio rice
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 C white wine
• 4 C chicken stock, hot
• 1 tbsp unsalted butter
• Parmesan, shaved, to garnish
• 1/4 C sage, fresh
• 1/2 C olive oil