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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I found this recipe some years ago in our monthly co-op newsletter. I love risotto and really love the ease of this recipe! Ingredients:
1 medium leek, chopped |
1 small onion, chopped |
4 cloves garlic, thinly sliced |
2 tbsp olive oil or butter |
1 cup arborio rice |
1/2 cup dry white wine |
2 generous cups cubed butternut squash |
1 cup grated butternut squash |
3 tbsp fresh chopped sage or 2 tsp rubbed sage |
3/4 cup cream |
1 3/4 cup vegetable broth |
1/3 cup grated parmesan cheese |
salt and pepper, to taste |
1/3 cup walnuts, toasted and chopped |
fresh chopped sage to garnish |
Directions:
1. Saute leek, onion and garlic in olive oil (or butter) over low heat until soft.
2. Turn heat to medium. Add rice and stir 1-2 minutes, until fragrant. Add wine and stir to remove any bits sticking to the bottom of the pan.
3. Pour into 3 quart casserole. Add the rest of the ingredients, except walnuts and garnish, to the casserole dish. Stir well.
4. Cover and bake in a preheated 350 degree oven for 1 1/2 hours.
5. Garnish with walnuts and extra sage.
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