Ingredients

Instructions

  1. Prep Squash: Preheat oven to 425°F (220°C). Toss the cubed butternut squash with half of the olive oil, salt, pepper, and most of the fresh sage. Roast on a baking sheet for 25–30 minutes until edges are crispy and caramelized. Finish with half of the lemon zest.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Sauté the onions until soft and translucent (about 5–6 minutes).
  3. Toast Rice: Add the arborio rice to the onions. Toast for 1 minute, stirring constantly, until the edges of the grains are slightly translucent.
  4. Deglaze: Pour in the white wine. Stir until the wine is fully absorbed by the rice.
  5. The Risotto Method: Begin adding the warmed vegetable broth, a splash at a time. Stir frequently and wait until each addition is almost fully absorbed before adding the next. This process should take 20–25 minutes until the rice is creamy but still has a slight bite (al dente).
  6. Finish: Stir in the baby spinach until wilted. Remove from heat and stir in the Asiago cheese, the nutritional yeast, lemon juice, and remaining lemon zest. Season generously with salt and pepper.
  7. Assemble: Plate the creamy risotto and top with the crispy roasted butternut squash. Garnish with the pepitas, extra Asiago, and fried sage leaves if using.

Plating & Garnishing

  • Base: A wide, shallow bowl of creamy, lemon-scented risotto.
  • Contrast: Top with the sweet-savory roasted squash and the crunch of toasted pepitas or pine nuts.
  • Finish: A final squeeze of lemon and a few drops of high-quality olive oil.

Tips & Optimization

  • Stirring is Key: The constant stirring releases the starch from the arborio rice, which creates the signature creamy texture without needing actual cream.
  • Warm Broth: Always keep your broth simmering on a separate burner. Adding cold broth will slow down the cooking process and affect the rice texture.
  • Sage Garnish: For a professional touch, flash-fry a few whole sage leaves in a tiny bit of oil for 10 seconds until they become shatteringly crisp.