Autumn Butternut Squash Risotto
1 medium butternut squash (peeled and cubed)
1 tablespoon thyme
2 garlic cloves
300g Arborio risotto rice
1.5 liters (~6 cups) vegetable stalk
1 vegetable bouillon cube
OPTIONAL: nutritional yeast or parmesan cheese
Preheat your oven to 350°F with a fan-assisted or convection setting.
While the oven preheats, peel and dice the butternut squash into small cubes. Place them on a baking tray, drizzle with olive oil, 2-3 chopped sage leaves, thyme, salt and pepper. Roast in the oven for about 25 minutes or until squash is tender.
In a large saucepan over medium heat, add a splash of oil and fry the remaining sage leaves until crisp. Remove from pan and set aside on paper towel.
Peel and dice the onion and transfer into the saucepan. Sauté for 6 minutes or until the onions become translucent. Add more oil if needed.
In a separate saucepan, prepare the vegetable broth by adding the 6 cups of water and the bouillon cube. Bring to a boil and then keep warm over low heat.
Add the diced garlic into the pan with the onions and sauté for 2 minutes. Add the rice into the same pan and toast for about a minute, stirring occasionally.
Begin adding the warm broth into the pan one ladle at a rime, allowing the liquid to be absorbed into the rice before adding more. Continue this process for 20-30 minutes, until the rice only has a slight "bite" to it (almost fully cooked through).
When the rice is almost done, add the optional nutritional yeast and/or parmesan cheese, juice of half a lemon, and the spinach. Cook a few minutes more until the spinach wilts. Adjust the consistency with leftover stalk if needed.
Remove from heat add stir in the roasted squash.
Serve in bowls and top each serving with some of the fried sage leaves. Enjoy!