✤3 cups vegetable broth
✤1 cup (~245g) butternut squash pureé
✤1 tsp olive oil
✤3 cloves garlic, minced
✤1/4 cup (~32g) shallots, chopped
✤1 cup (180g) arborio rice
✤2 oz dry white wine
✤1 tbsp fresh sage, minced
✤1/4 cup (28g) Parmigiano-Reggiano cheese, grated
✤ salt & pepper, to taste
❖In a large saucepan, heath broth & pureé together over med-high heat. When it starts to boil, reduce heat to low and maintain a light simmer.
❖In a separate large saucepan, heat the oil over med heat. Add the garlic, shallots & rice and sauté until rice is well coated with oil, about 3 min. Add the wine & sage and stir until absorbed.
❖Add one ladleful of the broth mix to the rice and stir until it’s fully absorbed before adding the next ladleful, one at a time, stirring gently and constantly. Continue this process until all broth is used and rice is creamy and al dente.
❖When all liquid has been absorbed, stir in cheese and remove from heat.
❖Taste and adjust seasoning as necessary.
