Monday, April 18, 2011

Butternut Squash Risotto

Butternut Squash Risotto
Recipe from

6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped, fresh sage
2 ½ - 3 cups peeled, cubed butternut squash
salt to taste
2 cups Arborio rice
½ cups white wine
6 to 8 tablespoons grated parmesan
freshly ground black pepper
chopped, fresh flat-leaf parsley or sage for garnish

Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.

Warm the olive oil in a deep sauté pan. Add the garlic and sage and sauté for a few minutes.

Add the squash, sprinkle with salt, and stirring, cook for 1 minute. Add the rice and stir until the rice opaque, about 3 minutes. Add the white win and cook until it evaporates, just a few minutes.

Add a ladleful of the simmering broth (about 1 cup) 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.

Stir in 4 tablespoons of the parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkled with the remaining grated cheese.

Note: If you do not want to take a chance of overcooking the squash with the rice and having it break down, which is the old fashioned Jewish-Italian way, you can cook it separately in the vegetable broth and add it to the rice long with the last addition of the broth.

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