1 butternut squash cleaned and cut into small cubes
12 sage leaves, chopped plus more for garnish
1 tablespoon maple syrup
3 to 4 tablespoons olive oil
½ cup maple smoked bacon cut into lardon (small strips)
2 tablespoons butter
1 medium onion, small dice
4 garlic cloves, minced
2 cups arborio rice
¾ cups dry white wine
5 cups chicken stock, warm
½ cup Parmesan cheese, grated plus more for serving
½ cup mascarpone cheese (optional)
Vegetable oil for frying sage leaves
Instructions
Heat oven to 375 degrees.
Toss butternut squash, chopped sage leaves, maple syrup, olive oil and a pinch of salt. Spread on a baking sheet. Place in the oven and roast for about 15 minutes.
Meanwhile, render the fat from the bacon over medium-low heat in a heavy bottomed pot. Cook till fat is rendered and bacon is crispy. Remove from the pot with a slotted spoon and set aside. Leave fat in the pot.
Add the onions and cook for a couple of minutes till translucent. Add the garlic, season with salt and pepper and cook for another 30 seconds. If there is not enough fat in the pot, add the 2 tablespoons of butter. Then add the rice and make sure to coat each grain with fat and cook for a minute or two.
Add the wine. Let the wine cook away and begin slowly adding one or two ladles of stock to the rice while continuously stirring. Once the liquid is mostly absorbed, add more stock and continue the process until the rice is cooked. This will take about 18 minutes. Turn the heat off.
Remove the squash from the oven and add it to the rice with the Parmesan and gently fold everything together.
Heat a small pan of vegetable oil and fry the sage leaves for about 5 seconds and remove onto paper towels. The leaves will crisp up once cooled.
Plate the risotto, top with a dollop of mascarpone, extra Parmesan cheese and a couple of the fried sage leaves. Serve immediately.
Recipe by Swine + Wine at https://www.swineandwine.ca/butternut-squash-for-miles/