BUTTERNUT SQUASH AND SAGE RISOTTO
Source of Recipe
internet
List of Ingredients
- 7 c. vegetable broth
- 1/2 lb butternut squash, cut into 1/2 in. cubes (1 2/3c.)
- 1 T. plus 1 t. olive oil
- 1/4 c. minced shallots
- 1 3/4 c. arborio rice
- 1 t. salt
- 1 c. dry white wine
- 3 c. Swiss chard leaves, chopped
- 3/4 c. canned plum tomatoes
- 2 T. fresh sage, chopped
- 2 T. fresh parsley, chopped
- salt, pepper (to taste)
- 1/4 c. Parmesan cheese (optional)
Instructions
- In large saucepan, bring broth to a boil. Drop in squash & simmer until tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside.
- Reduce heat and let broth simmer.
- In large, deep skillet, heat oil & shallots over med heat. Cook, stirring often, without browning, about 2 minutes.
- Add rice and salt. Stir until rice is coated with oil Add wine and bring to boil over med-high heat, stirring until rice absorbs wine. Ladle 1/2 c. of simmering broth into skillet and stir until absorbed. Repeat with remaining broth, 1/2 c. at a time, letting each addition be absorbed by rice before adding more liquid (about 25 minutes to do all the broth).
- Add chard. Stir until wilted. Stir in squash, tomatoes, sage, parsley, salt & pepper. Serve, topped with cheese if desired.
Final Comments
Serves 4
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