Ingredients: |
Ingredients: 3 lb butternut squash
6 cups nonfat chicken or vegetable broth
1 medium onion, chopped
2 tbsp olive oil
1½ cups Arborio rice (9 oz)
1 tsp minced garlic
½ tsp ground cumin
5 tbsp grated Locatelli romano cheese (½ oz)
1 tsp salt
1½ tsp chopped fresh sage
4 oz (6 cups) arugula or baby spinach, stems discarded and leaves coarsely chopped
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Directions: |
Directions:Roast squash: Preheat oven to 450°F. Peel squash, cut into 1-1½ cubes, put onto baking sheet (either greased, sprayed with PAM or lined with parchment paper). Bake for about ½ hour or until squash is cooked (i.e., mushy enough for stirring into the rice later). Set aside.
Start risotto after squash has been roasting 30 minutes:
Bring broth to a simmer and keep at a bare simmer, covered. Meanwhile, cook onion in olive oil in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
Stir in ½ cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (the consistency of thick soup), about 18 minutes total. There will be leftover broth.
Stir in squash pieces, then cheese, salt, sage, and arugula/ spinach and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.) |
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