Roasted Butternut Squash Risotto

Instructions

1. Heat oven to 400°F.

2. Toss squash with 2 tablespoons oil and season with salt and pepper. Arrange squash in a single layer on a baking sheet and roast until fork-tender, 20–25 minutes. Reserve ½ cup roasted squash, then transfer remaining squash to a high-powered blender or food processor. Add wine, ½ cup broth, and turmeric to blender and purée; season with salt, pepper, and nutmeg and reserve.

3. Heat remaining 5½ cups broth in a saucepan. Bring to a simmer, covered, over medium-low.

4. Heat butter in a Dutch oven or stock pot over medium. Add shallots and cook until softened and translucent, 3 minutes. Add rice, and cook, stirring constantly, until edges start to become translucent, 3–4 minutes.

5. Stir 1 cup warm broth into rice, and cook, stirring constantly until liquid has been absorbed, 1–2 minutes. Stir in remaining 4½ cups warm broth, reduce heat to medium-low, cover, and simmer 16 minutes stirring twice.

6. Remove lid, add reserved squash mixture, Parmesan, and 2 tablespoons minced sage to risotto; stir until creamy, 3–4 minutes.