Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Pumpkin Squash Risotto with Sage




Source of Recipe


See Link Below


Recipe Link: http://www.compassionatecooks.com/r/sage.htm

'Tis the season for comfort foods, and what says comfort more than a
delicious plate of creamy squash risotto? It requires a little attention
on the stovetop, but it's worth every minute!

Serves 6

6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons garlic, chopped
2 tablespoons fresh sage, chopped
2-1/2 - 3 cups butternut or pumpkin squash, peeled and cubed
Salt, to taste
2 cups Arborio rice
1/2 cup white wine (optional)
Freshly ground black pepper
Chopped, fresh flat-leaf parsley or sage for garnish

1. Pour the broth into a saucepan and bring to a simmer; adjust the heat
to maintain a gentle simmer. Add the squash to the broth and allow it to
cook in the simmering broth.
2. Warm the olive oil in a deep saute pan. Add the garlic and sage and
saute for a few minutes.
3. Add the rice and stir until the rice is less opaque, about 3 minutes.
Add the white wine (if using) and cook until it evaporates, just a few
minutes.
4. Add about 1 cup of the simmering broth (without adding the squash)
and stir until the broth is absorbed. Lower the heat. Continue to add
broth, a ladleful at a time, until the rice kernels are al dente in the
center and creamy on the outside, 20 to 25 minutes in all. Add the
squash, which should be nice and soft now, to the rice along with the
last addition of broth.

Per Serving Size (about 1-1/2 cups)

419 calories; 3 g fat (from the oil); 10 g protein, 70 g carbohydrate, 0
mg cholesterol

Make it Fancy!

Add 1 cup of peeled, cooked and coarsely chopped chestnuts along with
the last addition of broth.