Squash Risotto
"A wonderful addition to your fall menu."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 cups reduced-sodium vegetable broth
- 1 butternut squash
- 2 tablespoons olive oil
- 1 onion, Chopped
- 1 garlic clove, Minced
- 1 tablespoon fresh sage, Chopped (or 1 tsp dried)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1 1⁄2 cups arborio rice
- 1⁄2 cup white wine
- 1⁄2 cup parmesan cheese, grated
- 1 tablespoon butter
directions
- In Saucepan, Cover and bring broth and 2 cups water to simmer over medium heat; reduce heat to low and keep warm.
- Meanwhile, Peel and cube squash to make 4 cups.
- In large saucepan, Heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in rice to coat, add wine; cook, stirring contantly until no liquid remains.
- Add 1 cup of the warm broth; simmer until absorbed. Continue adding broth, 1 cup at a time and stirring contantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.
- Stir in cheese and butter, cook, stirring, until creamy, about 2 minutes.
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Reviews
-
This is absolutely fabulous! I made this as a vegetarian main course for Meatless Monday but my husband thinks it would be better as a side dish. It could be both! The leftovers reheat really well and the risotto actually tastes better the second time around.
