Crispy fried sage tops this elegant risotto, great as a side dish for a stew or as a vegetarian main dish.
Courtesy of Katerina Wright.
ingredients
directions
Cut squash in half and scoop out the seeds.
Rub the inside with olive oil and sprinkle with salt and pepper.
Put skin side down into a baking dish and bake for 40-60 minutes or until nice and tender.
Scoop out flesh & roughly chop.
In a medium skillet over medium to low heat melt 1 tablespoon butter.
When melted and foaming subsides, add sage and fry until lightly browned and crispy on both sides.
Remove from heat, pat dry with paper towels and set aside.
In a heavy bottom pot or dutch oven melt remaining butter over medium low heat, add leeks and a pinch of salt.
Sweat for 5 minutes stirring regularly.
Mix in rice and cook for 3 minutes, stirring regularly.
Add white wine and bring to a very low simmer, stirring constantly until wine is almost evaporated.
Start adding in broth a ladleful at a time, stirring until cooked in.
When the rice starts to soften up add the squash and break up any large pieces.
Continue cooking, adding broth and stirring as necessary until rice is cooked with just a teeny bite left.
Taste and correct for seasoning.
Serve hot with blue cheese and sage leaves crumbled on top. Serve extra at the table.