Butternut Squash Risotto with Brown Butter, Sage, and Parmesan

Instructions

1. Preheat the oven to 425 degrees F. Toss the squash with 2 tablespoons olive oil, 1 teaspoon salt, and several grinds of pepper, spread on a sheet pan, and roast for 25 to 30 minutes until tender and deeply caramelized at the edges. Reserve about half the squash for folding in whole and mash or puree the rest with 1/2 cup hot stock.
2. Bring the remaining stock to a low simmer in a saucepan and keep it warm.
3. Heat 1 tablespoon butter and the remaining 1 tablespoon olive oil in a wide heavy saucepan over medium heat. Cook the shallots until soft, then add the garlic and cook for 30 seconds.
4. Add the rice and stir for 1 to 2 minutes until the grains look glossy and lightly toasted. Pour in the wine and stir until almost fully absorbed.
5. Add the warm stock a ladleful at a time, stirring often and waiting until each addition is nearly absorbed before adding more. After about 18 minutes the rice should be creamy and al dente. Stir in the squash puree and half the roasted squash cubes.
6. While the risotto finishes, melt the remaining 3 tablespoons butter in a small skillet over medium heat. Swirl in the sage leaves and cook until the butter smells nutty and the leaves crisp, about 2 minutes.
7. Off the heat, beat the Parmigiano and lemon juice into the risotto. Spoon into shallow bowls, top with the remaining roasted squash, drizzle with the sage brown butter, and finish with more Parmigiano and black pepper.