Squash Risotto

By doodanger

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

• 3 cups (750ml.) sodium reduced chicken broth or vegetable broth
• 1 butternut squash (1lb./500g.)
• 2 tbsp.(30ml.) olive oil
• 1 onion chopped
• 1 clove garlic, minced
• 1 tbsp. (15ml.) chopped fresh sage (or 1 tsp./5ml. dried
• 1/4 tsp. (1ml.) each salt and pepper
• 1 1/2 cups (375 ml.) arborio rice
• 1/2 cup (125ml.) white wine
• 1/2 cup (125ml.) grated parmesan cheese
• 1 tbsp. (15ml.) butter

Details

Servings 4

Preparation

Step 1

In saucepan, cover and bring broth and 2 cups (500ml.) water to simmer over medium heat; reduce heat to low and keep warm. Meanwhile, peel and cube squash to make 4 cups ( 1L)

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 constantly, until no liquid remains.

Add 1 cup(250ml.) of the warm broth; simmer until absorbed.

Continue adding broth, 1 cup (250ml.) at a time and stirring constantly, until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.

Stir in cheese and butter; cook stirrin, until creamy, about 2 minutes