Friday, October 2, 2015
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
This will make a very nice Meatless Monday dinner when served with a crisp salad once the weather turns cool. Consider it comfort food. Though easy to make, you will need to be close to the stove to add the hot broth ½ cup at a time. So, I would suggest doing another kitchen task while the risotto cooks. To make this dish even quicker to prepare, prep the butternut squash the night before you plan to serve this dish and store the ½-inch chunks in the fridge until you are ready to make the risotto.
1 Tablespoon unsalted butter
1½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
½ cup dry white wine
2 cans (14½ oz. each) reduced-sodium chicken broth or vegetable broth
½ cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 Tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low; add ½ cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, ½ cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, and 1½ teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.