Roasted Butternut Squash Risotto with Sage & Balsamic

Begin by roasting the butternut squash. Heat oven to 350 degrees. Put cubed squash across one layer on a baking sheet. Drizzle with 2 tablespoons extra virgin olive oil and toss to coat. Roast in the oven for about 35-40 minutes, until fork tender.

While squash is roasting, heat chicken broth in a sauce pot until just simmering. Once simmering, turn heat to low.

Heat the other two tablespoons of olive oil with the two tablespoons of butter over medium heat in a thick skillet or dutch oven. Add diced shallot, garlic and sage. Heat until shallot is translucent but not brown, about 5 minutes. Add arborio rice and stir until rice is coated in the butter/shallot mix. Allow rice to toast for about 2 minutes, stirring occasionally. Stir in wine, salt, pepper and turmeric. Simmer until wine is absorbed into rice. Stir in two ladles of broth and allow to reduce/absorb until rice is almost thick. Slowly continue to add in ladles of broth two at a time, stirring constantly. Allow broth to evaporate and then add more. Repeat this process until rice is al dente or to desired done-ness, about 30 minutes. (I like mine just a touch over al dente—a little chewy!)

When squash is fork tender, remove from the oven. Once risotto is to desired consistency, mix in roasted squash and parmesan.

To serve, drizzle a tablespoon of balsamic (reduced balsamic would be even better!) on a plate and spoon risotto on top. I like to add an extra little drizzle of balsamic on top for show and then let it sit for a minute for the rice to absorb some of the balsamic. Nom.