Total Time
50mins
Prep 15 mins
Cook 35 mins

Ingredients Nutrition

Directions

  1. Heat stock to a bare simmer in a saucepan.
  2. Heat butter in a large, heavy bottom saucepan next to it on the stove.
  3. Add onion to the butter and sauté over medium heat until it turns translucent.
  4. Add rice, stir and add 11/2 cups of stock.
  5. When the rice has absorbed most of the liquid.
  6. Add another 1 1/2 cups stock.
  7. Add another 1 1/2 cups in the same fashion along with the minced sage and squash.
  8. Add another 1 1/2 cups stock, salt and pepper to taste.
  9. After most of the stock has been absorbed, taste rice.
  10. It should be firm but tender.
  11. If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
  12. Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
  13. Dish into soup plates and stick a sage leaf in the middle of each plate.
  14. Serve immediately.
Most Helpful

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.

AmieH November 12, 2009