Welcome to Video #35! I’ve been practicing my risotto skills for you guys – and man did they pay off. Today – I’m making Butternut Squash Risotto with fresh sage and vegetable stock. Along the way – I’ll give you some tips on how we can dysmystify this dish – and you’ll be making delicious fresh risotto year around. My favorite protein to serve with risotto is extra-lean pork loin. We’re making a very easy pork loin rolled in the intense flavors of fresh sage, oregano and rosemary. It’s quick and easy – and most of all? a great amount of fun to make.



Demystified Butter Nut Squash Risotto



  • 2 tablespoons olive oil
  • 2 cups fresh squash puree (or nice organic butternut squash soup)
  • 2 medium white onions, finely diced
  • 3/4 cup dry Sherry wine
  • About 1 teaspoon freshly ground white pepper
  • 1 teaspoon salt
  • 7 cups Vegetable Stock
  • 1 1/2 cups arborio rice (about 11 ounces)
  • 3 tablespoons finely chopped fresh sage
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  1. In a medium saucepan, bring the Vegetable Stock almost to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
  2. In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the olive oil until it begins to sizzle. Add the rice and the onions and cook over moderately high heat, stirring with a wooden spoon or spatula, until the onions are translucent, about 7 minutes. Do not let the onions or rice brown, if they begin to? Move on to step 3, turning down the heat.
  3. Immediately stir in the sherry and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
  4. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes.
  5. Stir in the squash. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the sage and the parmesan.
  6. Spoon the risotto onto warmed soup plates and top with the pork loin (see recipe below). Serve immediately.


Herb Crusted Pork Tenderloin



  • 1 tablespoon olive oil
  • 3 tablespoons each – fresh diced oregano, rosemary and sage
  • 1 – 1 to 1.5 pound fat trimmed pork tenderloin

This recipe honestly? Couldn’t be any easier.

  1. Rub the pork down with the olive oil.
  2. Chop up your herbs and mix – then spread them out on a plate and roll the olive oil covered pork loin in the fresh herbs making sure the entire outside surface is covered.
  3. Bake at 425 for 15 minutes, take the pork out of the oven.
  4. Turn the heat down to 300, turn the pork loin over and put it back in the oven for ten minutes.
  5. Take it out of the oven – and set it out to cool for ten minutes, and cut and serve. In the center, your pork loin should be ever so slightly pink in the center, juicy and perfection.