Vegetarian Risotto With Butternut Squash and Sage

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Vegetarian Risotto With Butternut Squash and Sage

From ``The One-Dish Vegetarian,''

 

I medium butternut squash, about 1 1/2 pounds

1 tablespoon olive oil

18 sage leaves, 12 whole, 6 shredded

1/2 teaspoon salt

Freshly ground pepper to taste

7 cups vegetable broth

3 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

2 cups arborio rice

1 cup dry white wine

1/2 cup freshly grated Parmesan cheese

 

Preheat the oven to 350 degrees. Cut squash into chunks and scrape out seeds

and strings. Peel with a paring knife or vegetable peeler and cut into

1/2-inch cubes. Toss cubes with 1 tablespoon olive oil and place in a baking

pan with 12 whole sage leaves and season with salt and pepper. Roast for 15

to 20 minutes, turning occasionally with a spatula, until the squash is

tender and starting to brown around the edges. Remove from oven and let

cool, discarding any sage leaves that are burned.

In a saucepan, bring the broth to a simmer. Keep it barely simmering on

medium-low heat while you make the risotto.

In a heavy 4-quart casserole or pot, heat 2 tablespoons butter and the oil

over medium heat. Add the onion and the shredded sage and cook, stirring,

for 2 minutes, until the onion begins to soften. Add the rice and cook,

stirring with a wooden spoon, about 2 minutes to coat rice with oil. When

grains become slightly translucent, add the wine and cook, stirring, until

the liquid is absorbed.

Add 1 cup hot broth, stirring frequently until the liquid is almost

absorbed, then continue adding broth, a little over 1/2 cup at a time,

stirring until is almost completely absorbed. Adjust the heat so the risotto

is always at a gentle simmer. After 15 minutes, stir in the roasted squash

and continue adding the broth and stirring for another 3 to 5 minutes, until

the rice is still firm to the bite but creamy.

Stir in the final 1/4 cup remaining broth and turn off the heat. Add the

remaining 1 tablespoon butter and the Parmesan and stir to combine. Serve as

soon as possible, with additional Parmesan at the table.

Makes 4 to 6 servings.