Serves 4
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.
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