Page 104 - One-Dish Meals

Butternut-Squash Risotto

with Sage

This requires a lot of attention at the range, but it’s worth it. If you can,
use Arborio rice—it makes the dish extra creamy (see photo on page 77).
P R E P 20 minutes C O O K 50 minutes M A K E S 4 main-dish servings

1 large butternut squash 1 teaspoon salt
1
(2 ⁄2 pounds), peeled
2 tablespoons olive oil
1
3
1 can (13 ⁄4 to 14 ⁄2 ounces) chicken
1 small onion, finely chopped
or vegetable broth
2 cups Arborio rice (Italian short-
1 tablespoon butter or margarine
grain rice) or medium-grain rice
1 ⁄4 teaspoon coarsely ground 1 ⁄3 cup dry white wine
black pepper
1 ⁄2 cup grated Parmesan cheese
3 tablespoons chopped fresh sage
1. Cut enough squash into ⁄2-inch chunks to equal 3 cups. Coarsely shred
1
enough remaining squash to equal 2 cups; set aside.
2. In 2-quart saucepan, heat broth and 4 cups water to boiling over high
heat. Reduce heat to low to maintain simmer; cover.
3. In 5-quart Dutch oven or saucepot, melt butter over medium heat. Add
squash chunks, pepper, 2 tablespoons chopped sage, and ⁄4 teaspoon salt.
1
Cook, covered, stirring occasionally, 10 minutes or until squash is tender.
Remove squash to small bowl.
4. To same Dutch oven, add oil, shredded squash, onion, and remaining
3 ⁄4 teaspoon salt and cook, stirring often, until vegetables are tender. Add
rice and cook, stirring frequently, 2 minutes. Add wine; cook until
1
absorbed. Add about ⁄2 cup simmering broth to rice, stirring until liquid
is absorbed.

104 Stir-Fries & Skillet Suppers