Butternut Squash Risotto With Sage

Butternut Squash Risotto With Sage

środa, 29 stycznia 2014

Butternut Squash Risotto With Sage

Time: 2 hrs

Ingredients

• 1 large butternut squash
• 1 (15 1/2 ounce) can chicken broth
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons chopped fresh sage
• 2 tablespoons olive oil
• 1 small onion, approx 3/4 cup chopped
• 2 cups arborio rice
• 1/3 cup white wine
• 1/2 cup parmesan cheese

Directions

• 1 Cut enough squash into cubes to make 3 cups. Coarsely shred enough remaining squash to equal 2 cups; set aside.
• 2 In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover. In a 5 qt dutch oven melt butter. Add squash chunks, pepper 2 tbls sage and salt. Cook covered stirring occasionally until squash is tender. Remove squash to a bowl.
• 3 In same dutch oven add olive oil, shredded squash and onion cook stirring often until veggies are tender. Add rice and cook stirring frequently (2 minutes) add wine and simmering broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender but firm (approx 25 minutes) stir in diced squash, parmesan cheese and remaining sage. Heat through.