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Butternut Squash Risotto




Source of Recipe


Internet


List of Ingredients




2 Tbl. Canola or Pure Olive Oil
½ ea. Spanish Onion, small diced
½ ea. Butternut Squash, medium sized, peeled & seeded, 3/8” dice
2 ea. Sage Leaves, minced
1 pinch Nutmeg
¼ C. White wine, dry, such as Chardonnay
1 ½ C. Chicken Stock
1 oz. Heavy Cream
1 Tbl. Butter
¼ C. Parmesan Cheese
1 Tbl. Chives, minced


Recipe



In a medium sauté pan, over medium heat, sweat onions in oil till translucent. Raise heat a touch and add the squash, nutmeg and sage and stir well. Sauté the squash briefly to caramelize and then deglaze with wine.

Reduce the wine by half and add the stock. Simmer, stirring occasionally until the stock is mostly absorbed and the squash is just tender and still a little al dente.

Add the heavy cream and heat through. Hold warm until ready to serve. When ready, remove from the heat and mount in the butter.

Sprinkle with chives and cheese.