Squash and Greens Risotto

By cweeks

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

Details

Servings 1
Adapted from fruitguys.com

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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