Ingredients: |
Ingredients: 2-3 cloves garlic, chopped
Salt
1 small butternut squash, about 1 pound
5 cups vegetable or chicken stock
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 1/2 cups Arborio rice
About 5 fresh sage leaves, finely shredded
1 1/2 cups dry white wine
Pinch of freshly grated nutmeg
Freshly ground pepper
3/4 to 1 cup Parmesan cheese, grated
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Directions: |
Directions:In a small bowl crush the garlic with a fork, adding in a pinch of salt. Set aside. Halve the squash and scoop out the seeds and fibers. Peel the halves, then cut one half into half-inch dice and coarsely shred the remaining half using the large holes of a grater-shredder or a food processor.
Pour the stock into a sauce pan, bring to a simmer over medium heat, and adjust the heat to maintain a gentle simmer.
In a large, heavy saucepan, melt half the butter with the olive oil over medium heat. Add the diced squash and the onion and sauté until softened, about five to seven minutes.
Raise the heat to medium-high, add the rice, and cook; stirring until the kernels are coated with the butter and oil and are opaque, for about three to five minutes. Add the sage and pour in 3/4 cup of the wine. Cook, stirring, until the wine is absorbed. Stir in the remaining wine and again cook and stir until absorbed.
Now, begin adding the hot stock about a half cup at a time, stirring until almost all the stock is absorbed before adding more. When the rice is almost tender, after about 15 minutes, stir in the reserved shredded squash.
Continue to cook, adding more stock and stirring constantly, until the rice is firm but tender and the center of each kernel is no longer chalk-white, 20 to 25 minutes total.
Stir in the crushed garlic, the nutmeg, and salt and pepper to taste. Add additional hot stock if necessary.
Stir in Parmesan cheese to taste. Divide the remaining butter and top each serving with a pat of butter and additional Parmesan if desired. Serve at once. |
This recipe for Butternut Squash Risotto with Sage is from