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Butterut Squash Risotto with Sage




Source of Recipe


DeniseC


Recipe Introduction


‘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
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


Recipe Link: http://www.generationv.org/compassionatecooks.htm

List of Ingredients




6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons garlic, chopped
2 tablespoons fresh sage, chopped
2-1/2 - 3 cups butternut 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

Recipe



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.