Apple and Butternut Squash Risotto

Serves 4
2 T olive oil
1 T butter
1/2 cup diced yellow onion
1/2 cup diced celery
2 cups cubed butternut squash
1 cup cubed apple
1 cup Arborio rice
1/2 cup dry white wine
4 cups chicken broth
3 T fresh sage - finely sliced
1 tsp honey
1 cup freshly grated Parmesan
Kosher salt and fresh ground pepper as needed

1/4 cup butter for brown butter garnish plus fresh sage

Heat chicken broth over low heat. In a large skillet with ver medium heat, warm olive oil and butter until foaming. Add onion and celery and cook for 2 minutes. Add squash and apple and continue to cook and stir for another couple minutes. Add rice and toss to coat. Cook while stirring for 2 - 3 minutes before adding the white wine. Stir until most of the wine has reduced. Now begin the process of adding 1/4 cup of broth at a time to the pan while continuing to stir. Each time the broth has almost been absorbed add another 1/4 cup of broth. Repeat this process until the rice is plump and begins to be tender. This could take 20 - 25 minutes Once the texture of the rice is where you want it stir in honey and Parmesan cheese and taste for seasoning. Adjust with salt and pepper. Add more broth to keep the texture of the risotto creamy. Dish up and garnish with browned butter.

Browned sage butter - heat 1/5 cup of butter over medium heat until the milk solids have browned. Add 1 T fresh sage. Swirl and remove from heat.

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