Butternut Squash Risotto with Sage
Instructions:
- This requires a lot of attention at the range, but it’s worth it. If you can, use Arborio rice—it makes the dish extra creamy
- 1 large butternut squash (21⁄2 pounds), peeled
- 1 can (133⁄4 to 141⁄2 ounces) chicken or vegetable broth
- 1 tablespoon butter or margarine
- 1⁄4 teaspoon coarsely ground black pepper
- 3 tablespoons chopped fresh sage
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups Arborio rice (Italian shortgrain rice) or medium-grain rice
- 1⁄3 cup dry white wine
- 1⁄2 cup grated Parmesan cheese
- Cut enough squash into 1⁄2-inch chunks to equal 3 cups. Coarsely shred enough remaining squash to equal 2 cups; set aside.
- In 2-quart saucepan, heat broth and 4 cups water to boiling over high heat. Reduce heat to low to maintain simmer; cover.
- In 5-quart Dutch oven or saucepot, melt butter over medium heat.Add squash chunks, pepper, 2 tablespoons chopped sage, and 1⁄4 teaspoon salt. Cook, covered, stirring occasionally, 10 minutes or until squash is tender. Remove squash to small bowl.
- To same Dutch oven, add oil, shredded squash, onion, and remaining 3⁄4 teaspoon salt and cook, stirring often, until vegetables are tender. Add rice and cook, stirring frequently, 2 minutes. Add wine; cook until absorbed. Add about 1⁄2 cup simmering broth to rice, stirring until liquid is absorbed.
- Continue cooking, adding remaining broth, 1⁄2 cup at time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes (risotto should have a creamy consistency). Stir in squash chunks, Parmesan, and remaining 1 tablespoon chopped sage and heat through.
- P R E P 20 minutes
- C O O K 50 minutes
- MA K E S 4 main-dish servings