Butternut Squash Risotto
IntroductionA mixture of two of my favorite Risotto recipes A mixture of two of my favorite Risotto recipes
3 1/2 cups low sodium chicken broth
1 cup Risotto (Arborio rice)
1 tbsp olive oil
3 cups butternut squash, in 1/2 inch cubes
1/2 cup grated parmesan cheese
1/4 cup half and half
3 oz white wine
2 bay leaves
1 tbsp sage
pepper to taste
IMPORTANT: Risotto must be stirred continuously while cooking or it will burn. So, you can't leave the kitchen while cooking, but this recipe is so good, it's worth it!
1 small butternut squash provides roughly 3 cups chopped. Add more or less to your taste.
I do not salt this recipe at all, as the chicken broth is salty enough.
This recipe is also good with yellow corn instead of butternut squash.
In a heavy-bottomed medium sauce pan, heat half of the the olive oil. Peel squash & remove seeds, chop into 1/2 inch cubes. Add the butternut squash and sauté for 7-10 minutes until just starting to soften.
In a medium saucepan bring the chicken broth to boil with the bay leaf. Keep the broth warm over very low heat.
Meanwhile, in a large saucepan, heat the rest of the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add a half cup of the warm broth and cook over moderate heat until nearly absorbed. Continue adding the stock a half cup at a time and stirring until it is absorbed between additions.
After about half of the stock has been added, stir in the risotto, and continue to add the remaining stock as before. The risotto is done when it is al dente and creamy, about 25 minutes total. Remove from heat, stir in the cheese, half and half, and sage. Season with salt and pepper to taste. Discard the bay leaf and serve.