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Butternut Squash Risotto

  • 4 cups low sodium chicken broth
  • 2 Tbsp olive oil
  • 1 large yellow onion - finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 Tbsp finely chopped fresh sage
  • 1 butternut squash - peeled, seeded, and grated (large holes of box grater or pulse in food processor)
  • 1 large clove garlic - minced
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 1/2 cup (2 oz.) grated Parmesan cheese

  1. Warm the broth over low heat in a sauce pan.
  2. Heat the oil in large sauce pan. Add the onion, salt, and pepper and cook for 4 min.
  3. Add the sage and cook for 1 min.
  4. Add the squash and garlic and cook until the squash begins to soften about 3 min.
  5. Add the rice and cook stirring constantly for 3 min.
  6. Add the wine and cook stirring frequently until the liquid is absorbed, about 3 min.
  7. Add the broth 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It shoudl take about 30 min for all the broth to be absorbed.
  8. Remove from heat and stir in the parmesan. Spoon into individual bowls.

Serves: 4       Total cook time: 45 min.
Source: Real Simple Dec., 2006

recipe/butternutsquashrisotto.txt ยท Last modified: 2011/12/11 04:23 (external edit)