Risotto gets a bad rap because it can be very labor intensive but when it’s THIS good, trust me, it’s worth it!!!!!
Ingredients
1 small butternut squash
4 cups chicken stock
2 tablespoons extra virgin olive oil
1 shallots, chopped
2 cloves garlic, minced
1 teaspoon dried sage
1 cup arborio rice
1/4 cup dry white wine
1 tablespoon butter
salt and black pepper
1/2 cup grated Asiago cheese divided
Instructions
Preheat oven to 400 degrees.
Cut squash in half lengthwise. Rub with olive oil and season with salt and pepper. Arrange on a foil-lined baking sheet, cut side down. Prick outside skin a few times with a fork. Roast for 35 to 40 minutes, or until tender. Remove from oven and let cool slightly. Scoop flesh out of skin and purée in a food processor until smooth. Measure out 1 cup of purée and set aside.
Meanwhile, warm chicken stock in a small saucepan set over low heat. Cover and keep warm.
Heat olive oil in a large saucepan set over medium heat. Add shallots and garlic and saute until softened and fragrant, 2 to 3 minutes. Add chopped sage and cook for another minute. Add rice and stir until grains are coated and start to turn transparent, about 2 minutes.
Add wine and stir the wine has completely absorbed. Add 1/2 cup of warm chicken stock to the rice, stirring until liquid is mostly absorbed before adding more. Continue to add broth, 1/2 cup at a time, stirring constantly after each addition. After about 15 to 18 minutes, when the rice is almost done, stir in squash purée. Continue to cook until rice is creamy and al dente. Season with salt and pepper.
Yields: 4 Servings
What Readers Are Saying