Butternut Squash Risotto
- 5 cups butternut squash cut into 1/2-inch cubes (about 1, 2-pound butternut squash, peeled, seeded, and cut into cubes)
- 2 tablespoons extra virgin olive oil, divided use
- 6 cups chicken broth (lower sodium if available)
- 2 cups leeks (white and pale green parts), rinsed very well and thinly sliced
- 2 cups medium-grain rice
- 1/2 cup dry white wine
- 1/2 cup whole milk or fat-free half-and-half
- 1/2 cup shredded Parmesan cheese (more for garnish optional)
- 2 tablespoons chopped fresh sage (available in most produce sections)
- Preheat oven to 400 degrees and line a jellyroll pan with foil. Add the squash cubes and 1 tablespoon olive oil to medium bowl; toss well to coat the cubes. Spread them onto the prepared pan and bake until tender and lightly golden (about 40 minutes), stirring after 20 minutes.
- While squash is baking, add the chicken broth to a medium saucepan and bring to a gentle boil. Reduce heat to simmer; cover to keep warm until needed.
- Heat remaining tablespoon of olive oil in a large heavy saucepan over medium heat. Add the leeks and saute, stirring often, until soft and lightly brown (about 5 minutes). Add the dry rice and stir frequently for a minute. Pour in the wine and simmer, stirring constantly, until wine is absorbed (1 to 2 minutes). Reduce heat to low and add a cup of hot stock and simmer, stirring frequently, until absorbed (3-5 minutes). Add remaining stock, a cup at a time, each time allowing stock to be absorbed before adding more. Stir each time you add stock. Right about the time you've added the 6 cups of stock, the rice should just be tender and the mixture should look a little creamy.
- Gently stir in the roasted squash cubes, the milk, Parmesan cheese and fresh sage and cook about a minute or two, just until everything is heated through. Add salt and pepper to taste if desired and serve each bowl with a sprinkling of shredded Parmesan cheese if desired.
© 2007 Elaine Magee
Health Solutions From Our Sponsors