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Butternut Squash Risotto
Ingredients
- 6 cups vegetable broth
- 2 Tbs olive oil
- 1 Tbs butter
- 1 cup onion, finely chopped
- 6 large sage leaves, finely chopped
- 1/2 small butternut squash, seeded and peeled and cut into 1/2-inch cubes
- 1/4 cup dry white wine or mirin
- 1 1/2 cups Arborio rice
- 1/2 cup freshly grated parmigiana
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Directions
- Heat the broth and keep it warm.
- Heat the oil and butter in a heavy-bottomed pot. Add onion and sauté over medium heat until translucent, about 5 minutes. Add the sage and cook for 30 seconds, then add squash and cook for 2 minutes, stirring often.
- Add the wine and 1 cup of broth and bring to a boil. Reduce heat to low, cover and simmer until squash is tender, about 20 m minutes.
- Stir in the rice. Add 1/2 cup of warm broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in 1/2 cup increments, stirring, until rice is creamy and soft, but still al dente, about 25 minutes.
- Remove from heat and stir in parmigiana. Season with salt and pepper to taste.
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