Butternut Squash Risotto

Butternut squash is another hearty winter food. Sage is one of the best herbs to pair with squashes and sweet potatoes. Unfortunately, its prime season is summer and early fall, while squash is great in winter. So, ideally, this butternut risotto with sage would be seasonal in fall, but fresh sage can be found in most grocery stores any time of the year.

Butternut Squash Risotto:
6-8 servings

Ingredients:

1 tbsp olive oil
1 butternut squash, halved (about 1 lb.)
2 tbsp butter
1 large onion
2 cloves garlic
1/4 tsp nutmeg
1 cup arborio rice
4 cups vegetable broth, heated to near boil in microwave
1 cup white wine
1 tbsp fresh sage
1/2 cup whipping cream
1/2 cup freshly grated parmesan cheese

Preheat oven to 350 degrees F. Drizzle oil over rimmed cookie sheet, and place squash on sheet. Pour water into pan until it covers the bottom, about 1/4 inch high. Roast for 15 minutes, or until squash is tender, but not soft. Remove the squash from the pan and let cool before cutting it into cubes, about 1 sq. inch.

Melt butter over medium high heat in large saucepan. Add onion and saute until transparent, about 5 minutes. Add garlic and nutmeg. Cook for 1 minute. Stir in arborio rice.

Add squash cubes to the pot. Pour 1 cup of broth over rice, and stir until broth is mostly absorbed by rice. Add another cup of broth, and cook until absorbed. Continue with remaining broth. Add wine and cook until all liquid has been absorbed and the rice is tender and creamy.

Stir in the fresh sage, whipping cream, and parmesan. Season with salt and pepper.