Prep 15 mins
Cook 35 mins
- 7 -8 cups chicken stock
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cups arborio rice
- 1 1⁄2 cups cooked butternut squash, acorn or 1 1⁄2 cups cooked winter squash, cut in 3/8-inch cubes
- 6 sage leaves, minced
- freshly white pepper
- 1⁄2 cup grated parmesan cheese
- 4 sage leaves (to garnish)
- Heat stock to a bare simmer in a saucepan.
- Heat butter in a large, heavy bottom saucepan next to it on the stove.
- Add onion to the butter and sauté over medium heat until it turns translucent.
- Add rice, stir and add 11/2 cups of stock.
- When the rice has absorbed most of the liquid.
- Add another 1 1/2 cups stock.
- Add another 1 1/2 cups in the same fashion along with the minced sage and squash.
- Add another 1 1/2 cups stock, salt and pepper to taste.
- After most of the stock has been absorbed, taste rice.
- It should be firm but tender.
- If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
- Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
- Dish into soup plates and stick a sage leaf in the middle of each plate.
- Serve immediately.
This was very yummy, excellent comfort food on a cold fall day! I began the recipe on the assumption that I had recently dried sage from the garden on hand, only to realize that I had used it already. I used store bought rubbed sage, which I am sure is not at all comparable, and I do not recommend it- but it was still a lovely dish- my imagination picked up where my taste buds left off- next time I will make sure I have fresh sage. Overall a good staple recipe.