Butternut Squash & Sage Risotto

By á-47653

Ingredients

• 1 Tablespoon butter
• 1 large shallot, chopped
• salt and pepper
• 2 garlic cloves, minced
• 1 cup arborio rice
• 1/3 cup white wine
• 3 cups butternut squash, cut into 1/2″ cubes
• 5 cups chicken broth
• 10-12 fresh sage leaves, chopped
• 1/4 cup parmesan cheese

Details

Adapted from iowagirleats.com

Preparation

Step 1

1.Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.

2.In a large saucepan heat butter then add shallot, season with salt and pepper, and then saute until tender, 2 minutes. Add garlic and saute for 30 more seconds. Add rice then stir to coat and cook for 1 more minute.

3.Add wine then stir until nearly absorbed. Add butternut squash and heated chicken broth. Turn heat up just slightly then stir constantly until rice and squash are tender, and nearly all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat back down. Remove pan from heat then stir in sage and parmesan cheese then serve.

TIP: Prep the squash by cutting off the top and bottom then cutting it in half (1). Peel the squash then slice the bulbous end in half and scoop out the seeds (2). Finally slice the squash in 1/2″ slices, then into 1/2″ cubes (3,4). Whew!

Butternut squash is pretty hard so make sure you’re using a very sharp knife. Tip 2: Trader Joe’s, and I’m sure other grocery stores, sell pre-cubed butternut squash that you could also use. Just make sure the squash is cut into 1/2″ cubes so it gets tender enough in the risotto.