Roasted Butternut Squash Risotto with Goat Cheese, Pine Nuts and Sage
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Ingredients for 1
1 2.5lb Butternut Squash
1 Cup Arborio Rice
3 Cups Vegetable Stock
1 Large Shallot, diced
8 Sage Leaves
2 Springs Fresh Thyme
1/2 Cup Dry White Wine
1/2 Cup Parmesan, grated
2 Tbsp Unsalted Butter
1/4 Cup Pine Nuts, toasted
Salt & Pepper to Taste
Set your Anova Sous Vide Precision Cooker to 183ºF / 83.9ºC
Set oven temperature to 425
Remove ends of butternut squash and half lengthwise. Remove seeds. On a foil lined baking sheet, place butternut squash cut side up and brush with olive oil, salt and pepper.
Bake until fully soft inside, about 45-55 minutes. Remove the insides and save for later.
In a small saucepan, saute shallot in olive oil until translucent, 3 minutes
Add rice and stir for one minute.
Add white wine and allow to absorb.
Once fully absorbed, add mixture to Ziploc bag along with butternut squash, vegetable stock and thyme.
Cook for 65-75 minutes shaking the bag every 15 minutes. At 65 minutes taste the rice for doneness. If underdone cook longer. When done, remove from bag into pot and mix in cheese, butter and salt and pepper to taste (I added 1.5 Tsp).
In a small saucepan over medium, heat 1 Tbsp of olive oil. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown.
In a small saucepan over medium, heat 4 Tbsp oil, or enough to form a 1/4-thick layer in the bottom of the pan. When the oil is hot and shimmering, add sage leaves, 2 or 3 at a time (be careful, they will crackle). Cook for about 30 seconds then quickly remove from oil and transfer to a paper-towel lined plate to cool.
Garnish risotto with goat cheese, pine nuts and sage leaves.