All week I stared at the little butternut squash in the fridge.... I pondered for days what to do with it. Last night a craving for rice grew within me, something comforting and creamy. Risotto!!! The sweetness of the butternut squash paired with the creamy texture of the cheesy risotto combines perfectly. This dish takes a bit of time to cook, and needs a constant eye....the time is well worth it!
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A small sugar pumpkin or acorn squash would work equally as well in place of the butternut variety.
Ingredients:
2 1/2 cups low-sodium chicken broth
1/2 cup dry white wine, divided
1 tsp. olive oil, light or extra virgin
1 small shallot, finely chopped
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. ground sage
1 small butternut squash, peeled, and cubed (about 1 cup)
1 large clove garlic, finely chopped
3/4 cups Arborio rice
1/4 cup freshly grated Parmesan cheese
Preparation:
Warm the broth and 1 cup of wine in a small saucepan over low heat.
Meanwhile, heat the oil in a large pot over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage, squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the reserved cup of wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes.
Add the broth/wine mixture, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Serve immediately.
Serves 4