Butternut Squash Risotto

By now, you are familiar with my love for Risotto, both in making and consuming the starchy bliss.  Although it takes quite a while to make, that's mainly due to my choice to use whole grains so I'm very accepting of this.  I also have a love for Sage in Winter.  I don't know what it is, but the meals that are generally enhanced by the use of sage always seem to go with winter vegetables and hearty stews.  This dish is just that, a hearty wintry mix that is enhanced by the flavor of sage.

As usual, in order to make this dish vegetarian, select your broth appropriately.  I use chicken stock or broth, whatever happens to be open in the fridge at the time.  Beef broth is a bit too strong a flavor for this dish.  Vegetable broth is totally appropriate.  Fish stock, maybe not so much.  Water... you can do better.

Preheat the oven to 450 degrees F.

Prepare the Butternut:

• 1 Butternut Squash, peeled and cubed
• Olive Oil
• Kosher Salt and Freshly ground pepper

I did this without peeling and cubing the squash first, however after it was cooked I decided that having that quantity of skin would be distracting and went through the process of peeling after it was cooked.  I also cooked the squash longer than I would have needed to if the gourd was already cubed and peeled.

Oh, save the seeds to make a nice snack of roasted pumpkin seeds.  They rock.

Toss the cubes in enough olive oil to lightly coat and season liberally with salt and pepper.  Please on foiled sheet tray and roast until the cubes yield slightly to squeezing, or when pierced with a fork.

Prepare the Risotto:

• 1 1/2 C Pearl Barley, rinsed and drained
• 1/2 C Dry White Wine
• 1 Onion, chopped
• 2 Cloves of garlic, minced
• 4 C Stock/Broth
• 4 C Filtered water
• 2 t Olive Oil 
• sage leaves for frying

In a sauce pan over high heat bring the stock/broth and water to a boil, reduce to a simmer.

Start by heating the oil in a large skillet or saute pan over medium heat until you see the shimmer.  When heated just until the smoking point, toss in the sage leaves.  Cook until you see the oil travel to the center of the leaf and turn each one over.  Cook additionally for another few seconds and drain on paper towel.  (approx 15 seconds).  I didn't cook these long enough, but it's hard to tell.  They won't crisp until after they have drained.  All was not lost as the sage still flavored the oil and I chopped in and used to help finish the risotto.

After removing the sage, add in the onions and cook stirring regularly until softened. (approx 8 minutes).  Add int he garlic and cook stirring frequently until aromatic. (approx 1 minute) Add in the barley and stir to coat with the oil and distribute evenly with the onions.  Toast lightly.  (approx. 2 minutes) Add in the wine and cook until the wine is completely absorbed.

Add in 3 cups of stock and 1/2 the butternut squash.  Cook stirring at intervals until broth is completely absorbed.  (approx 25 minutes) Continue adding broth in 1/2 cup intervals and allow to absorb completely, until barley is soft, yet still has a bite to it.

Let's finish this:

• Sage, minced
• Nutmeg, freshly ground
• 1 T Unsalted Butter
• 1/2 C Shaved Parmesan
• Kosher Salt and Freshly ground pepper

Remove risotto from heat and stir in butter until melted, add in the Parmesan and the remaining ingredients and stir until incorporated.  Garnish with the fried sage leaves and eat immediately.

Enjoy!