Spiced Bourbon Butternut Squash Risotto with Crispy Sage

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 3 tbsp unsalted butter
• 1/2 cup bourbon
• 5 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 12 fresh sage leaves
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, cinnamon, nutmeg, salt, and pepper. Roast on a baking sheet for 25 minutes until tender and caramelized.
2. Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
3. Stir in Arborio rice to coat grains in butter and oil, cook for 1-2 minutes until rice is slightly toasted.
4. Pour in bourbon carefully and cook, stirring constantly, until mostly absorbed.
5. Add warm vegetable broth one ladle at a time, stirring frequently, allowing liquid to absorb before adding more, until rice is creamy and al dente (about 25 minutes).
6. While risotto cooks, heat remaining olive oil in a small skillet over medium heat. Fry sage leaves until crisp, then drain on paper towels.
7. When risotto is nearly done, fold in roasted butternut squash, remaining butter, and Parmesan cheese. Adjust seasoning with salt and pepper.
8. Serve risotto garnished with crispy sage leaves, offering a delightful texture contrast and herbal note.