Risotto With Butternut Squash And Sage

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* Exported from MasterCook *

 

Risotto With Butternut Squash And Sage

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 80

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium butternut squash

(about 1 1/2 pounds)

peeled and seeded

and cut into 1/2-inch cubes

1 tablespoon olive oil

18 sage leaves

with 12 left whole

and 6 leaves finely shredded

1/2 teaspoon salt

Freshly ground black pepper -- to taste

7 cups vegetable broth or water

3 tablespoons unsalted butter

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

 

4 servings

 

All the recipes that I have seen for this wonderful risotto call for

cooking the butternut squash in a little water or broth, or along with the

rice in the risotto. I prefer to roast the squash cubes in the oven before

adding them to the risotto. Oven roasting intensifies the sweet flavor of

the squash, as it does with all other vegetables.

 

1. Preheat the oven to 350 F.

 

2. Toss the squash pieces together with 1 tablespoon olive oil. Put them

in a baking pan with 12 whole sage leaves and season with salt and

pepper. Roast for 15 to 20 minutes, turning the pieces occasionally with a

spatula, until the squash is tender and starting to brown around the

edges. Be careful not to burn the squash. Remove from oven and

reserve. Discard any sage leaves that are burnt.

 

3. In a saucepan, bring the broth or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

4. In a heavy 4-quart casserole, heat 2 tablespoons of the butter and oil

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

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

and cook, stirring with a wooden spoon, for about 2 minutes, until the rice

is well coated. When the grains become slightly translucent, add the wine

and cook, stirring, until all the liquid is absorbed.

 

5. Add 1 cup hot broth or water, stirring frequently, until the liquid is

almost absorbed, then continue adding a little over cup of liquid at a

time, stirring until each is almost completely absorbed. Adjust the heat

so that 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 pleasantly al dente and creamy at

the same time.

 

6. Stir in a final 1/4 cup of remaining broth or water and turn off the

heat. Add shredded basil leaves, 1 tablespoon butter, and Parmesan and

stir to combine with the rice. Serve risotto as soon as possible, and

serve additional Parmesan cheese at the table.

 

 

 

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