Butternut Squash Risotto

Serves : 4

Comments: This comes from "Everyday Food" magazine.

 

Ingredients:

  • 2 (14.5 ounce) cans vegetable broth (or chicken broth if you are not vegetarian)
  • 1/2 cup water
  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/3 cup grated parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish

Instructions:

Mix the broth with the 1/2 cup of water and heat.

In a medium heavy-bottom sauce pan, melt the butter over medium heat. Add the squash and season with a few shakes of pepper. Cook, stirring often, until the edges soften, about 6 to 8 minutes. Add the rice and stir well to coat with melted butter. Add wine and cook, stirring, until almost all the liquid has evaporated, 1 to 2 minutes.

Reduce heat to medium-low and add a generous ladleful of hot broth to the rice mixture. Cook, stirring constantly, until almost all of the liquid has been absorbed. Add the remaining broth, a ladleful at a time, stirring until liquid is absorbed before adding more. The entire process will take about 30 to 40 minutes.

Stir in the parmesan, sage, and any salt or pepper to taste. Serve immediately, garnished with more parmesan and sage if desired.