Butternut Squash Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Turn oven on to 400 degrees. Let preheat, at least 10 minutes

Step 2

Bring 4 cups water to a boil in a medium pot

Step 3

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Step 4

Prepare a baking sheet with foil and cooking spray

Step 5

Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 26-30 minutes. While squash roasts, prepare ingredients.

Step 6

Peel and mince shallot.

Step 7

Stem and mince sage.

Step 8

Place another medium pot over medium-high heat. Add brown sugar and 1 Tbsp. water to hot pot. Stir until sugar is dissolved, 1-2 minutes.

Step 9

Add walnuts. Once water starts bubbling, stir often until syrup forms and walnuts are coated and glazed, 1-2 minutes.

Step 10

Carefully, transfer walnuts to a plate. Spread into a single layer and let cool. Hot nut alert! Walnuts will be very hot. Reserve pot.

Step 11

Return pot used to candy walnuts to medium-high heat. Add 1 tsp. olive oil, Arborio rice, and shallot and cook until aromatic, 1-2 minutes.

Step 12

Add white wine and stir, scraping bottom of pot, until mostly evaporated, 1-2 minutes.

Step 13

Add 1 cup boiling water and mirepoix base to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.

Step 14

Add 1/2 cup boiling water and stir often again until broth is nearly all absorbed. Repeat this process, stirring often, 18-20 minutes.

Step 15

Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left.

Step 16

Remove from burner and stir in butter, cheese, sage (to taste, reserving a pinch for garnish), 1/4 tsp. salt, and a pinch of pepper.

Step 17

Stir butternut squash into risotto.

Step 18

Plate dish as pictured on front of card, garnishing with candied walnuts and reserved sage. Bon appétit!