Roasted Butternut Squash and Sage Risotto

This is a perfect fall side dish and goes well with any meat although the Italians usually serve it as a first course.  Risotto is made with a high starch low-amylose short grain white rice.   The most popular varieties are Arborio and Carnaroli known for their starchy properties and can be found at most grocery stores and Trader Joe’s carries it.  I had some leftover roasted butternut squash and decided to make risotto.  Risotto takes about 25-30 minutes to make and for a weekday dinner and I usually don’t take the time to heat the broth up and pour it ladle by ladle into the risotto the way it is classically made.  I just need to get it made!  I end up just pouring some chicken broth from a can into the lightly browned rice and onion mixture and stirring between the other tasks I have on hand and it comes out fine.  I add some Parmesan cheese at the end to reinforce the creaminess of the dish.  It’s cooked when the rice is al dente and can be poured into a serving dish.  I also sometimes add sautéed pancetta which makes it really fabulous, but since I was roasting a pork tenderloin, I didn’t add more pork to the meal (I’m not sure why!).  I have a sage plant outside that usually makes it right through the winter that I can keep cutting from throughout the season.  Dried sage is also good, but fresh is always best.   Click here for the recipe….