A little over a week ago my friend Danielle made this amazing risotto – twice! Even though she was sweet enough to share a bit with me, I wanted a whole batch of my own. And since I’ve been on the mend, but not one hundred percent wonderful yet, my dearest husband whipped it up for me this week. So sweet! Definitely a fall favorite and on the short list for Thanksgiving.
Butternut Squash Risotto
via martha stewart
1 tablespoon butter (or olive oil)
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with
salt and pepper. Cook, stirring often, until edges soften, 10 to 12 minutes. Add rice; stir to coat.
Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. 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 to 40 minutes total. Stir in parmesan, sage, and 1 1/2 teaspoons salt.
Serve immediately, garnished with more Parmesan and sage, if desired.