Butternut Squash Risotto With Sage

Submitted by katie in the UP

"A little labor intensive...but worth the trouble!"

 

• Ready In: 2hrs
• Ingredients: 11
• Serves: 6

ingredients

• 1 large butternut squash
• 439.41 g can chicken broth
• 14.79 ml butter
• 2.46 ml salt
• 2.46 ml pepper
• 44.37 ml chopped fresh sage
• 29.58 ml olive oil
• 1 small onion, approx 3/4 cup chopped
• 473.18 ml arborio rice
• 78.78 ml white wine
• 118.29 ml 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.

Reviews

[Shannon Cooks]

One of the best risotto dishes I've tried! I used vegetable stock instead of the chicken broth. I also pan fried a few of the leftover sage leaves in butter and used these as a tasty edible garnish to place on top of each serving. I also added 1/3 cup of the parmesan cheese to the risotto and reserved the remaining cheese to sprinkle on top. Brilliant recipe. Thanks for sharing.

 

[Rita1652]

I cut the work down by using pureed pumpkin in place of the butternut. This took 40 minutes to cook. I added diced carrots 1/2 way through cooking for texture. The cheese was very overpowering I`d advise to use 1/2 and add to taste.