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Roasted Butternut Squash, Pistachio, and Brown Butter Risotto with Fried Sage Leaves
FOOD NOUVEAU18Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup butternut squash (peeled, seeded, and cubed)
- 1 Tbsp. extra virgin olive oil
- 1 pinch kosher salt
- freshly ground black pepper
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 6 sage leaves (fresh)
- 2 3/4 cups vegetable broth
- 4 sage leaves (fresh, minced)
- 1 Tbsp. extra virgin olive oil
- 1 leek (white and pale green parts only, thoroughly cleaned, dried, and minced, about ½ cup/125 ml)
- 5 oz. risotto rice (Arborio, Carnaroli, or Vialone Nano)
- 1/2 cup dry white wine
- 1/2 lemon
- 1/2 cup Pecorino Romano cheese (freshly grated)
- 1/4 cup pistachio nuts (shelled, unsalted, coarsely chopped )
- flaky sea salt (or fleur de sel)
- freshly ground black pepper
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