Risotto with Butternut Squash

Risotto:
with butternut squash

1 medium butternut squash (1. 5 pounds) peeled, seeded, cut into 1/2 inch cubes)
1 T. olive oil
18 sage leaves, 12 left whole, 6 finely shredded.
1/2 t. salt
freshly ground black pepper to taste
7 cups vegetable broth or water (could use tea ready hot water tap?)
3 T unsalted butter
1 T. olive oil
1 medium onion finely chopped
2 cups arborio rice
1 cup dry white wine
1/2 cup freshly grated parmesan

heat ovent to 350
toss squash pieces with 1
T. oil, put in baking pan with 12 whole sage leaves, season with salt and pepper, roast for 15 to 20 minutes, turning occasionally until tender and just browning at edges.
Remove, reserve, toss burnt sage leaves

Bring water or broth to simmer, keep at bare simmer

in heavy 4 quart casserole heat 2 T. butter and oil over medium heat, add onion and shredded sage leaves and cook, stirring for 2 minutes until the onion softens, add rice and cook, stirring with a wooden spoon for aobut 2 minutes until rice is well coated.  When grains are translucent, add wine and cook until liquid is absorbed.

Add 1 cup hot broth, stir until absorbed, add 1/2 cup liquid at a time, stirring unitl each is almost absorbed.  AFter 15 minutes stir in the roasted squash and contiue adding broth and stirring for another 3-5 minutes.  Stir in last 1/4 cup of broth, turn off heat, add basil, butter, and parmesan, stir well, serve immediately.

The One-Dish Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals

Linked at My Meatless Mondays

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One Comment

  1. Chaya
    Posted November 7, 2011 at 4:58 pm | Permalink

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