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Ingredients
- 1 – 2 lbs. winter squash
- 5 cups chicken broth or water
- 1 cup dry white cooking wine
- 1 medium leek, chopped
- 1 tablespoon olive oil
- 1 1/2 cup Arborio rice
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 5 tablespoon Parmigiano-Reggiano
- 1 teaspoon salt
- 1 1/2 teaspoon chopped fresh sage or 1/2 tsp dried (optional)
- 1-2 bunches coarsely chopped greens
Preparation
Step 1
Preheat the oven to 450 degrees Farenheit.
While the squash is roasting, bring the chicken broth to a simmer and set aside.
Cook the leek in olive oil in a 4-quart, heavy pot over moderate heat, stirring until softened, about 7 minutes.
Add the rice, garlic, and cumin, warming the rice to the touch.
Add white wine and cook at a strong simmer, stirring frequently, until the wine is absorbed.
Continue simmering and adding chicken broth 1/2 cup at a time, stirring regularly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente, about 20 minutes total.
Stir in the squash pieces, then stir in the cheese, salt, sage, and greens.
Continue to cook, stirring, for a minute.
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