Butternut Squash Risotto
I admit – I was very skeptical about this recipe. I didn’t think that the butternut squash would fully cook with so little liquid, and I didn’t think the sage would add anything to this recipe.
I was so wrong. This was the best risotto I’ve had in a long time. The flavors came together perfectly and it made a lovely side dish that would compliment any meal.
Recipe courtesy of Canadian Living.
3 cups sodium-reduced chicken broth or vegetable broth
2 cups water
1 (1 lb) butternut squash, peeled and cubed to make 4 cups
2 tbsp olive oil
1 clove garlic, minced
1 tbsp chopped fresh sage (or 1 tsp dried)
1/4 tsp each salt and pepper
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
1 tbsp butter
1. In a saucepan, cover and bring broth and water to simmer over medium heat; reduce heat to low and keep warm.
2. In a large saucepan, heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally until onion is softened, about 5 minutes.
3. Stir in rice to coat. Add wine, cook, stirring constantly until no liquid remains.
4. Add 1 cup of the warm broth; simmer until absorbed. Continue adding broth, 1 cup at a time and stirring constantly, until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.
5. Stir in cheese and butter, and cook, stirring, until creamy, about 2 minutes.
Yield: 6 servings