Butternut squash risotto

1 1/2 pounds butternut squash (or can use other winter squash)
1 large Onion; chopped
2 pints Vegetable stock
4 Fresh sage leaves; torn up
10 ounces Arborio rice
1 tsp salt
Freshly ground black pepper
2 tablespoons Fresh parsley; chopped (optional)

Cut the squash into 1 cm cubes, discarding skin and seeds. In a heavy-bottomed frying pan, large enough to take all the ingredients with room to spare, cook the onions in a little of the stock, until tender, without browning. Bring the rest of the stock to a boil, in a separate pan. Turn the heat down as much as possible to keep warm, without actually boiling constantly. Add the sage and squash to the onions and stir for about a minute, before adding the rice. Continue stirring for another minute. Add the ladle of stock, salt and pepper, and simmer, stirring until the stock has evaporated. Add a couple of ladles of the hot stock. Simmer, again stirring until the liquid has evaporated. Repeat until the rice is tender, but still Al Dente. Stir in the parsley, check the seasoning and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user SLEEPYNAN.