Roasted Squash and Sage Risotto
Roasted squash and sage risotto highlights fresh flavors with creamy texture. Perfect for special occasions or everyday dining, made with extra virgin olive oil and aromatic sage.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Pepper mill
- Grater
- Oven
- Baking sheet
- Spatula
- Chef's knife
- Cutting board
- Peeler
- Saute pan
- Stove
- Saucepan
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 1-1/2 pound squash, such as Hubbard or kabocha
- 5 tablespoons extra virgin olive oil
- 3 large fresh sage leaves, finely minced
- 1 leek, trimmed, cleaned and thinly sliced crosswise
- 5 to 6 cups chicken or vegetable stock, homemade or low-sodium canned
- 1-1/2 cups rice, such as Carnaroli, Vialone Nano or arborio
- 1 cup dry white wine, warmed
- Pinch of nutmeg
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 5 ounces baby spinach, rinsed and patted dry with paper towel
- Salt
- freshly ground black pepper
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