Ingredients: |
Ingredients: -1 medium butternut squash (about 2.5 lbs). This will need to be peeled, seeded, and cut into ~1/2 in cubes
-6 tbsp unsalted butter (2tbsp will be melted)
-Salt and pepper
-3.5 cups canned low sodium chicken broth
-1 medium onion finely diced
-2 cups Arborio rice
-1 cup dry white wine
-1 cup finely grated Parmesan cheese
-1 Tbsp minced fresh sage
-Pinch of nutmeg
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Directions: |
Directions:1. Heat oven to 475º. Combine squash, melted butter, salt and pepper (1/4 tsp each) in a bowl and toss to coat. Arrange on rimmed baking sheet and place in oven. After 15 minutes remove, and shake to redistribute. Return to oven for another 15 min or until squash is lightly browned and flesh is easily pierced with a fork. Keep warm until ready to use
2. In medium saucepan, bring chicken stock and 3 cups of water to simmer over medium heat. Reduce heat to keep broth warm
3. Melt remaining 4tbsp butter in a 4 qt saucepan over medium heat. Once foaming subsides, add onion and 1/2 tsp salt until onion is soft (about 9 min). Add rice to onion/butter and cook until the edges of kernels are clear (about 4 min). Add wine and cook until all the wine is absorbed by the rice. Stir frequently. Add 3 cups of water/stock mixture to rice. Allow to cook with infrequent stirring (every 4 minutes) until liquid is absorbed by the rice and bottom of pan is dry (10 min). Continue to add stock/water 1/2 cup at a time to keep pan bottom from drying out while letting rice cook. Rice is done when it is cooked through (soft, but slightly firm in the center--about 10-15 min)
3. Remove rice from heat and stir in cheese, sage, and nutmeg. Gently fold in squash. Season to taste with salt and pepper. |
This recipe for Butternut Squash Risotto is from