Risotto with Butternut Squash and Sage

By Bostoncook

Ingredients

• 1 butternut squash, cubed
• 1 tablespoon olive oil
• 18 leaves sage, 12 whole, 6 shredded
• 1/2 teaspoon salt
• pepper
• 7 cups nonfat chicken broth
• 2 tablespoons light butter
• 1 tablespoon olive oil
• 1 onion, minced
• 2 cups arborio rice
• 1 cup dry white wine
• 1/2 cup parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Heat oven to 350.

2. Toss squash with oil. Place in pan with 12 whole sage leaves. Season. Roast 15-20 mins, stirring occasionally. Discard burnt sage.

3. Simmer broth.

4. Saute onion and shredded sage in 1 Tb butter and oil 2 mins. Add rice. Cook 2 mins. Add wine. Cook until absorbed.

5. Add broth 1/2 cup at a time. Add squash after 15 mins. take off heat. Add cheese.

Favorite risotto