8 oz Butternut Squash, Cubed

1 Yellow Onion

1 oz Walnut Halves

1 oz Grated Parmesan Cheese

2 tsp Mirepoix Broth Concentrate

3/4 cup Arborio Rice

2 oz White Cooking Wine

1 oz Butter

1/2 oz Brown Sugar

1 Sage Sprig

~~~ Roast the Butternut Squash ~~~

Cube the Butternut Squash into 1/2 inch cubes

Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until tender, 26-30 minutes.

While butternut squash roasts, continue recipe.

~~~ Prepare Ingredients and Candy Walnuts ~~~

Stem and mince sage.

Peel and mince one half of Onion.

Place another medium pot over medium-high heat. Add brown sugar and 2 Tbsp. water to hot pot. Stir until brown sugar is dissolved, 1-2 minutes.

Add walnuts. Once mixture starts bubbling, stir often until syrup forms and walnuts are coated and glazed, 1-2 minutes.

Remove from burner. Carefully transfer walnuts to a plate. Spread into a single layer and let cool. Hot nut alert! Walnuts will be very hot. Reserve pot; no need to wipe clean.

~~~ Make the Risotto ~~~

Return pot used to candy walnuts to medium-high heat. Add 1 tsp. olive oil, rice, and onions to hot pot. Stir often until aromatic, 1-2 minutes.

Add wine and stir, scraping bottom of pot, until mostly evaporated, 1-2 minutes.

Add 1 cup boiling water from other medium pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water from other medium pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it’s done. There may be water left.

Remove from burner and stir in butter, cheese, sage (to taste; reserve a pinch for garnish), 1/4 tsp. salt, and a pinch of pepper.

~~~ Finish Dish ~~~

Stir butternut squash into risotto.

Plate dish as pictured, garnishing with candied walnuts and reserved sage.