Butternut Squash and Sage Risotto with Brown Butter.

Method

1. Prepare the Brown Butter made with Ór-Real Irish Butter

- Cut the butter into small pieces and place it in a small saucepan.

- Heat the Ór-Real Irish Butter over medium heat until it starts to melt, then reduce the heat to low.

- Continue to cook the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma. Be careful not to let it burn. This should take about 5-7 minutes. Remove from heat and set aside.

2. Prepare the Risotto:

- In a large skillet or saucepan, heat the olive oil over medium heat.

- Add the chopped onions and garlic and sauté for about 2-3 minutes until they become translucent.

3. Add the Rice:

- Add the Arborio rice to the skillet and stir it for 1-2 minutes until it becomes translucent at the edges.

4. Deglaze with Wine (optional):

- If using white wine, pour it into the skillet and stir continuously until it's mostly absorbed by the rice.

5. Start Adding Broth:

- Begin adding the warm chicken or vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness. This usually takes about 18-20 minutes.

6. Cook the Butternut Squash:

- While making the risotto, in a separate pan, sauté the diced butternut squash in a bit of olive oil until it's tender and slightly caramelized. Season it with salt and pepper.

7. Finish the Risotto:

- Once the rice is creamy and cooked, stir in the sautéed butternut squash, chopped sage leaves, and grated Parmesan cheese. Season with salt and pepper to taste.

8. Serve:

- Spoon the risotto into serving dishes and drizzle with the prepared brown butter. Garnish with extra Parmesan cheese and sage leaves if desired.

This Butternut Squash and Sage Risotto with Brown Butter (made with Ór-Real Irish Butter) is a comforting dish that's perfect for a cozy autumn evening. Enjoy your back-to-school comfort food!