Directions

• Risotto:
• Bake butternut squash at 400°F for 40 minutes until soft enough to mash. Scoop flesh (discarding seeds if using a whole squash) and mash as smooth as possible. Set aside.
• While squash is cooking, start making risotto. In a small saucepan, bring vegetable broth to a simmer. Keep stock warm over low heat.
• Heat oil in a large sauté pan over medium heat. Add shallots and garlic and cook about 2 minutes, stirring until softened. Add rice, stirring frequently for 2 minutes, until lightly toasted. Add wine and stirring occasionally cook until liquid almost evaporates, about 4 minutes.
• Add 1 cup of simmering stock to rice and cook over medium heat until liquid is nearly absorbed, stirring occasionally, about 4 minutes. Add remaining stock 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next, about 30 minutes total.
• Add mashed squash, salt, pepper, grated parmesan, sage, and lemon zest to the risotto and stir until well-incorporated. Remove from heat, spread risotto in a baking dish, and allow to cool. (You can prepare up to this point a day ahead and allow the risotto to cool overnight.)
• Lemon Honey:
• In a small bowl, whisk together honey and lemon juice. Set aside at room temperature.
• Risotto Balls:
• Place egg whites in one shallow bowl and Panko in a second shallow bowl. Prepare a parchment-lined baking sheet for the risotto balls.
• Using a tablespoon, scoop cooled risotto and roll into a ball. Dip risotto ball in egg white and roll in Panko. Set aside on prepared baking sheet and repeat for remaining risotto.
• Heat 2 tablespoons canola oil in a large skillet over medium-low heat. When oil is sizzling, place risotto balls one by one into the oil, turning about every minute to evenly brown (3-4 minutes total). Remove and drain on a paper towel lined plate. Repeat for remaining risotto balls adding oil as needed. (I pan-fried 8 risotto balls per batch and used a total of 6-8 tablespoons oil).
• Serve hot, drizzled with lemon honey and sprinkled with lemon zest and sage.