Squash Risotto

Name: Squash Risotto
Ingredients: 3 cups reduced-sodium vegetable broth; 1 butternut squash; 2 tablespoons olive oil; 1 onion, Chopped; 1 garlic clove, Minced; 1 tablespoon fresh sage, Chopped (or 1 tsp dried); 14 teaspoon salt; 14 teaspoon ground pepper; 1 12 cups arborio rice; 12 cup white wine; 12 cup parmesan cheese, grated; 1 tablespoon butter

12 ingredients

7 steps

Ingredients

3 cups reduced-sodium vegetable broth
1 butternut squash
2 tablespoons olive oil
1 onion, Chopped
1 garlic clove, Minced
1 tablespoon fresh sage, Chopped (or 1 tsp dried)
14 teaspoon salt
14 teaspoon ground pepper
1 12 cups arborio rice
12 cup white wine
12 cup parmesan cheese, grated
1 tablespoon butter

Directions

1

In Saucepan, Cover and bring broth and 2 cups water to simmer over medium heat; reduce heat to low and keep warm.
2

Meanwhile, Peel and cube squash to make 4 cups.
3

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.
4

Stir in rice to coat, add wine; cook, stirring contantly until no liquid remains.
5

Add 1 cup of the warm broth; simmer until absorbed.
6

Continue adding broth, 1 cup at a time and stirring contantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.
7

Stir in cheese and butter, cook, stirring, until creamy, about 2 minutes.