Butternut Squash Risotto With Sage Recipe
Ingredients
| Butternut squash | 1 Large, peeled | |
| 1 can chicken or vegetable broth | ||
| Butter/Margarine | 1 Tablespoon | |
| 1/4 teaspoon coarsely ground black pepper | ||
| Sage leaves | 3 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| 2 cups Arborio rice or medium grain rice | ||
| Dry white wine | 1/3 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
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 margarine or 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 olive 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; heat through.
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 margarine or 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 olive 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; heat through.
Chef
