Butternut Squash & Sage Risotto

Serves: 2–3

Ingredients:

• 1 cup arborio rice
• 2 cups butternut squash, peeled and cubed (small bite-sized pieces)
• 1 small shallot or 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken stock, kept warm
• 1/2 cup dry white wine (optional, can use stock instead)
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 6–8 fresh sage leaves, chopped
• Olive oil
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with a little olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Sauté shallots until soft, about 2–3 minutes. Add garlic and cook 30 seconds more.
3. Add arborio rice, stir to coat, and cook 1–2 minutes until slightly translucent at the edges.
4. Pour in wine (if using) and stir until mostly absorbed.
5. Begin adding warm stock 1/2 cup at a time, stirring constantly, allowing the liquid to absorb before adding more. Continue for 18–20 minutes, until rice is creamy and tender but still slightly al dente.
6. Stir in roasted butternut squash, butter, Parmesan, and chopped sage. Adjust salt and pepper.
7. Serve immediately, garnished with extra Parmesan and sage if desired.



Rosemary & Apple Cider Spritz (Cocktail or Mocktail)

Serves: 1–2

Ingredients:

• 1 cup apple cider (or sparkling cider for a fizzy twist)
• 1–2 sprigs fresh rosemary
• 1/2 oz lemon juice
• Sparkling water or tonic, to top (for mocktail)
• Optional cocktail twist: 1–1.5 oz gin or bourbon
• Apple slices for garnish

Instructions:

1. In a small pot, warm apple cider with one rosemary sprig for 3–5 minutes to infuse flavor (don’t boil). Remove from heat.
2. Pour cider into glasses over ice. Add lemon juice.
3. Top with sparkling water or tonic for a refreshing fizz.
4. Optional: add gin or bourbon if desired.
5. Garnish with a fresh rosemary sprig and apple slice.