Butternut Squash Risotto With Sage Mangia! , Mangia! |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This is not only colorful it's delicious! Risotto is a comfort in my book! It's so creamy, so good, it's almost a crime not to try it. Once you do, you'll never make regular rice again! There are so many combinations in the risotto arena. I've tried many, and this is one of my very favorite ones. The recipe calls for fresh sage; dried sage is not an accepted substitute, so please use the fresh. This recipe serves 4 for a main dish, and 6 for a side-dish. Times will vary.The times include the time to cook the squash. To cut some of the time, you could cook the squash the day before.The time includes time to cook the squash Ingredients:
1 medium butternut squash, peeled, seeded and cut into 1/2-into cubes (2 1/2 to 3 lbs.) |
6 tablespoons unsalted butter, 2 tbsp. melted |
salt & freshly ground black pepper |
3 1/2 cups homemade chicken stock (or canned low-sodium chicken broth) |
1 medium onion, diced fine |
2 cups arborio rice |
1 cup dry white wine |
1 cup finely grated parmesan cheese |
1 tablespoon fresh sage leaf, minced |
1 tablespoon nutmeg, freshly grated |
Directions:
1. Adjust an oven rack to the lower-middle position and heat oven to 475°F In a large bowl, combine the squash, melted butter, 1/4 teaspoons salt and 1/4 teaspoons pepper, and toss with a rubber spatula to uniformly coat the squash cubes. Spread the squash on a rimmed baking sheet and place it in the oven. After 15 minutes, remove the baking sheet from the oven and shake it to redistribute the squash. Return it to the oven and roast until the squash is lightly browned and the tip of a paring knife easily pierces the flesh, about 15 minutes longer. Remove the squash from the oven and keep warm until needed.
2. Bring the stock and 3 cups water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm.
3. Melt the remaining 4 tablespoons butter in a 4-qt. saucepan over medium-high heat. When the foaming subsides, add the onion and 1/2 tps. salt and cook, stirring occasionally, until the onion is very soft and translucent, about 9 minutes. Add the rice and cook, stirring frequently, until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about, about 2 minutes. Add 3 cups warm stock, and, stirring infrequently, ( about very 3 minutes), simmer until the liquid is absorbed, and the bottom of the pan is dry, about 10 to 12 minutes.
4. Add more stock, 1/2 cup at a time, as needed to keep the pan bottom from drying out (every 3 to 4 minutes); cook, stirring frequently, until the grains of rice are cooked through but somewhat firm in the center, 10-12 minutes. Stir in the parmesan cheese, sage, and nutmeg until evenly incorporated. Gently fold in the cooked squash. Season with salt and pepper, to taste and serve immediately in warm shallow bowls.
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