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Risotto with Butternut Squash




Source of Recipe


Karen Selwyn


List of Ingredients




Risotto with Butternut Squash


The instructions for preparing this dish are the traditional way.
However, this approach runs the risk of overcooking the squash. To
avoid this, simmer the squash in some vegetable broth separately and add
the tender squash to the rice with the with the last ladleful of broth
when the rice is al dente in the middle and creamy on the outside.

A special thanks to my parents for clipping this article with the
request that I share it

6 cups vegetable broth
3 tablespoon olive oil OR part oil and part unsalted butter
2 tablespoons chopped garlic
2 tablespoons fresh sage, chopped
2-1/2 to 3 cups butternut squash, peeled and cubed in 1/2 inch cubes
salt
2 cups Arborio rice
1/2 cup dry white wine
6-8 tablespoons parmesan cheese
freshly ground pepper
flat-leaf parsley or sage for garnish

Recipe





Pour the broth into a saucepan and bring to a boil; reduce the heat and simmer the broth gently until needed.

Heat the olive oil (or mixture) in a large saute pan. Add the garlic
and sage and saute briefly. Add the squash and cook for 1 minute,
stirring. Season with salt. Add the rice and stir until opaque,
approximately three minutes. If using wine, add at this time. Continue cooking a few minutes until the wine evaporates.

Reduce the heat and add broth, about a cup at a time. Wait until each addition of liquid is absorbed before adding more broth. Continue this process until the rice kernels are al dente on the inside and creamy on the outside.

Stir in 4 tablespoons of parmesan cheese. Season to taste with salt and pepper.

Serve with the remaining parmesan cheese and parsley or sage garnish.