Winter Squash Risotto with Flash Fried Sage Leaves

In a medium sauce pan, heat the vegetable broth over medium heat and keep warm.

In a Dutch oven, heat the vegetable oil over medium high heat. Once it shimmers, add the sage leaves, frying them quickly and then removing them onto a paper towel to drain. (Sage leaves cook incredibly fast, so this entire step will probably take less than 30 seconds. Pay attention and don’t burn them, because they end up being the star of the show later on!)

Add the onion to the heated oil, and cook until it’s transparent and fragrant, about 3-5 minutes. Add rice to the pan and cook for 1 minute.

Pour wine over the rice, and stir until completely absorbed into the grains of rice. Add a cup of warm vegetable broth to the rice and stir until the liquid is absorbed into the grains of rice. Repeat this step until you have used all of the vegetable broth and your rice has become creamy. Now, add the butter and Parmesan cheese to the rice. Stir well. (Pssst! This is the most basic recipe for risotto! You did it!)

Add the thawed winter squash to your risotto and mix well. Season with salt and pepper and top with the fried sage leaves and more Parmesan, if desired.