by Sarah Steimer
- 4 cups chicken or vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon chopped fresh sage, plus 6 small leaves
- 1 pound (2 cups) squash, cut into 1/2-inch cubes – I went with an acorn squash
- 1 cup plus 3 tablespoons risotto rice, such as arborio
- 5 tablespoons finely grated Parmesan
- 1/2 cup tangy blue cheese, such as Gorgonzola, broken into hazelnut-size pieces
Bring the stock to the boil in a pot and keep hot over a low heat. Heat the oil and half the butter in another pan. Add the onion and garlic, cooking over medium heat until soft, but not brown. Add the sage and squash, then sauté for 1 minute.
Add the rice and stir until all the grains are coated in oil and butter. Add a ladleful of hot stock and stir until all the stock has been absorbed before adding another. Continue like this until all the stock has been used, stirring constantly, until the rice is creamy and tender but still has a little bite.
Stir in the Parmesan, blue cheese and the rest of the butter. Season with salt and pepper. Finely shred the 6 sage leaves and stir most of them in. Spoon onto warm plates and serve scattered with the remaining sage.
Recipe adapted from: Delicious Magazine