Butternut Risotto

Name: Butternut Risotto
Ingredients: 4 cups low-salt chicken broth; 1 1/3 cups water; 1 small leek, trimmed and cut in half lengthwise; 1 tablespoon olive oil; 1 cup thinly sliced celery; 1 1/2 cups uncooked Arborio or other short-grain rice; 1 tablespoon thinly sliced fresh sage; 1/3 cup dry white wine; 4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds); 1/2 teaspoon salt; 1/3 cup grated fresh Parmesan cheese; 2 teaspoons lemon juice; 1/4 teaspoon white pepper

13 ingredients

2 steps

Ingredients

4 cups low-salt chicken broth
1 1/3 cups water
1 small leek, trimmed and cut in half lengthwise
1 tablespoon olive oil
1 cup thinly sliced celery
1 1/2 cups uncooked Arborio or other short-grain rice
1 tablespoon thinly sliced fresh sage
1/3 cup dry white wine
4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds)
1/2 teaspoon salt
1/3 cup grated fresh Parmesan cheese
2 teaspoons lemon juice
1/4 teaspoon white pepper

Directions

1

Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.
2

Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and saute 2 minutes. Add rice and sage, and saute 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.