Mini Kumato® & Squash Risotto


6Mini Kumato® & Squash RisottoServes 6

Prep Mins

55 Mins 40 Mins 45 Mins

Total Mins



  • 3 cups vegetable broth
  • 3 Tbsp. extra-virgin olive oil
  • ½ cup butternut squash, cut into ¼-inch cubes
  • 1 large sweet onion, diced 
  • 2 garlic cloves, finely chopped
  • 8-10 sage leaves
  • Kosher salt and black pepper
  • 1-½ cups arborio rice
  • ½ cup dry white wine
  • 1 pint Mini Kumato® tomatoes, chopped
  • ½ cup grated pecorino or Parmesan, plus more for serving


  • Bring stock to a simmer in a saucepan over low-medium heat. 
  • In a wide heavy-bottomed skillet, heat oil over medium-high heat until it shimmers. Fry the sage leaves until crisp, and transfer to a paper-towel lined plate. 
  • To the sage oil, add the butternut squash and cook over medium-high heat until the edges begin to brown, about 5-6 minutes. Add the onion and garlic and continue to sauté until onions and garlic have softened, about 3 more minutes. 
  • Add the rice to the skillet and toast gently, stirring continuously, for about 2 minutes. Add the tomatoes and cook for an additional minute. 
  • Deglaze the pan with the white wine, scraping the bits on the bottom of the skillet with a wooden spoon, and cook until most of the liquid has evaporated, about 5 minutes. 
  • Ladle in 1 cup of the broth at a time, stirring continuously, and cook until all of the liquid is absorbed. Repeat with the remaining stock until the rice is cooked to al dente. Turn off the heat and taste and adjust for seasoning. 
  • Stir in the pecorino (or parmesan) cheese until melted. Serve garnished with crispy sage leaves and additional grated cheese, if desired.

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