This butternut risotto is the perfect fall comfort food. It is fancy enough for a dinner party but is all the creamy, comforting goodness you want it to be.
Heat up the chicken stock to a simmer and hold over medium low heat.
Peel and chop the shallots and garlic.
Remove the seeds and peel from the butternut squash and cut into bite sized cubes.
In a separate large pot, melt 2 Tablespoons butter. Add the shallots, garlic, red pepper flakes and butternut squash. Cook over medium heat until the shallots are translucent and the garlic is fragrant.
Add the rice and toast until the edges become translucent. Be sure to stir frequently. You don’t want it to take on color, just toast a bit.
Pour in the wine, using it to deglaze the pan if anything is stuck to the bottom. Cook and stir until the wine is almost all absorbed.
Add the sage and a ladle full of hot chicken stock. Stir until that liquid is absorbed. Add another ladle of hot chicken stock and stir until it is absorbed. Continue until the rice is cooked to your liking.
Once the rice is soft and creamy and you are satisfied with the texture, remove from the heat. Stir in the finishing butter and Parmesan cheese. Adjust the salt and pepper to your taste and serve.