Butternut Squash Risotto With Sage

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

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1  large  butternut squash
• 1 (15 1/2ounce) 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.