Butternut Squash Risotto With Sage
|Butternut squash||1 Large, peeled|
|Chicken broth/Vegetable broth||1 Can (10 oz)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Chopped fresh sage||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Arborio rice/Medium grain rice||2 Cup (32 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
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.