- In a small pot, heat the chicken broth over medium heat. Once heated, leave on low to keep warm.
- Heat canola oil in a large pot over medium heat. Add garlic and onion and cook until tender, about 2 minutes.
- Add the butternut squash and cook about 5 minutes, until squash begins to soften.
- Add the white wine and deglaze until most of the liquid has evaporated.
- Add the rice and cook while stirring for 2 minutes.
- Add one cup of hot chicken broth to the onion mixture and stir constantly until most of the broth has evaporated. Continue to add broth one cup at a time until the rice becomes tender.
- Once the rice is tender and the mixture is creamy, stir in the mascarpone cheese, light cream cheese, and Parmesan cheese. Stir until combined.
- Add the sage and stir until combined.
- Season to taste with salt and pepper.
- Garnish with Parmesan shavings before serving.
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Butternut Sage Risotto
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