Butternut Squash Risotto With Sage |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A little labor intensive...but worth the trouble! Ingredients:
1 large butternut squash |
1 (15 1/2 ounce) can chicken broth |
1 tablespoon butter |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons chopped fresh sage |
2 tablespoons olive oil |
1 small onion, approx 3/4 cup chopped |
2 cups arborio rice |
1/3 cup white wine |
1/2 cup parmesan cheese |
Directions:
1. Cut enough squash into cubes to make 3 cups. Coarsely shred enough remaining squash to equal 2 cups; set aside.
2. In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover. In a 5 qt dutch oven melt butter. Add squash chunks, pepper 2 tbls sage and salt. Cook covered stirring occasionally until squash is tender. Remove squash to a bowl.
3. In same dutch oven add olive oil, shredded squash and onion cook stirring often until veggies are tender. Add rice and cook stirring frequently (2 minutes) add wine and simmering broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender but firm (approx 25 minutes) stir in diced squash, parmesan cheese and remaining sage. Heat through.
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