prep time: tbd
cook time: tbd
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