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Squash & Sage Risotto Recipe

Ingredients

How to make it

  • In a medium saucepan, heat broth until hot but not boiling. Reduce heat to low; cover to keep warm.
  • In a large saucepan heat oil over medium heat. Add onion and shallot.
  • Cook and stir for 6 to 8 minutes until softened but not browned.
  • Add rice; cook and stir for 2-3 minutes or until translucent.
  • Add wine and simmer about 2 minutes, stirring constantly until it is absorbed.
  • Add 1/2 cup of the hot broth. Simmer over medium heat, stirring frequently, until it is absorbed.
  • Repeat with the remaining broth, 1/2 cup at a time, allowing each addition to absorb before adding more, about 30 minutes total.
  • When the rice is tender and creamy (perhaps before all the broth is incorporated), add the squash, sage, the 1/2 cup cheese, the salt, and pepper. Adjust seasonings.
  • Garnish with a handful shaved Parmesan. Serve immediately.
  • *TIP To make butternut squash puree, wash and halve lengthwise a 1 1/2-lb. butternut squash. Remove seeds. Place, cut sides down, in a baking dish with 2 Tbsp. water. Microwave, covered with vented plastic wrap, for 7 to 10 minutes or until tender, rearranging once. Let stand, covered, for 5 minutes. Scoop flesh out of skins; mash until smooth. Measure 1 1/3 cups. Reserve remaining squash for another use.

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  • elgourmand 12 years ago
    Nice, just very, very nice. I think the ingredients suggest a really tasty dish. RJ
    Was this review helpful? Yes Flag

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hollyeats Shaftesbury, UK

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