Not getting enough butternut in your risotto? Has this ever happened to you? (Warning: video contains choice words from British chef)
This basic butternut squash risotto recipe comes from a less disgruntled (gruntled?) British chef whose cooking style I really admire. The dish may be simple, but the garnish makes it a bit more interesting.
In addition to the chopped sage cooked slowly with the rice, whole sage leaves are quickly pan-fried and used as a seemingly out-of-place topping. Resist the urge to push the browned herbs to the side of the plate in favor of the bright orange morsels. The crispy sage leaves crumble and release a mellow smokiness that nicely complements the sweet butternut squash and creamy rice.