butternut squash risotto

prep time:  tbd
cook time:  tbd
servings:  4

1 tablespoon butter
1 1/2 pounds butternut squash - peeled, seeded, and cut into 1/2-inch chunks
1 cup arborio rice
1/2 cup dry white wine
2 14 1/2-ounce cans chicken broth - mixed with 1/2 cup water and heated
1/3 cup grated parmesan cheese + more for garnish
1 tablespoon chopped sage + more for garnish

1.  in a medium heavy-bottom saucepan, melt butter over medium heat.  add squash, season with slat and pepper.  cook, stirring often, until edges soften, 6 - 8 minutes.

2.  add rice, stir to coat.  add wine, cook until almost all the liquid has evaporated, 1 - 2 minutes.

3.  reduce heat to medium-low.  add 1/2 cup hot broth mixture.  cook, stirring, until almost all liquid is absorbed.  add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 - 40 minutes.

4.  stir in parmesan, sage, and 1 1/2 teaspoons salt.  serve immediately, garnished with more parmesan and sage.

- martha stewart

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