One of Italy’s best comfort dishes enhanced with the flavors of winter; rich and cream risotto intertwined with roasted butternut squash dusted with sage and nutmeg, then sprinkled with toasted walnuts for crunch and topped with pecorino for a salty bite.
one risotto bianco
one butternut squash, peeled and cut into 1-inch chunks
½ tsp ground nutmeg
¼ tsp dried sage
½ cup walnuts, toasted in a dry pan
salt and freshly ground black pepper
pecorino for topping
Preheat oven to 400-degrees.
In a roasting pan toss butternut squash chunks with nutmeg, sage, salt, pepper and just enough olive oil to evenly coat, then roast until tender about 20 to 25 minutes. Once cooked remove from oven and allow cooling slightly, then tossing together and topping each portion of risotto evenly sprinkling with pecorino.