bishop - risotto with squash

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* Exported from MasterCook *

 

Risotto with Butternut Squash and Sage

 

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : Kitpath Main Dishes

Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 vegetable bouillon cube -- dissolved in

6 cups boiling water

1 tablespoon extra virgin olive oil

6 teaspoons unsalted butter -- divided use -- or more

1 medium onion -- minced

6 large fresh sage leaves -- minced

1 pound butternut squash -- prepared

1/2 small

1/2 cup dry white wine

1 1/2 cups arborio rice

1/2 cup freshly grated parmigiano-reggiano cheese

or parmesan cheese, plus more for table

salt and freshly ground black pepper

 

Optional: 8 large fresh sage leaves for frying (see note)

 

PREP SQUASH: remove and discard stringy pulp and seeds; peel; cut into 1/2-inch

cubes.

 

1. Bring vegetable broth to a simmer in a medium saucepan. Keep it warm over low

heat.

 

2. Heat oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add

onion and saute over medium heat until translucent, about 5 minutes. Stir in

minced sage and cook 30 seconds to release the flavor. Stir in squash and cook 2

minutes, stirring often to coat the pieces.

 

3. Add the wine and 1 cup of the warm broth and bring to a boil. Reduce heat to

low, cover and simmer until squash is very tender, about 25 minutes. (If the pot

runs dry, add more warm broth as needed.) Uncover the pot and cook off any extra

liquid.

 

4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of

the warm broth and cook, stirring frequently, until the rice absorbs the liquid.

Continue adding broth in 1/2-cup increments, stirring, until the rice is creamy

and soft but still a bit al dente, about 25 minutes. (Add hot water if you run

out of broth.)

 

5. Remove the pot from the heat and vigorously stir in the remaining 1

tablespoon butter and the 1/2 cup cheese. Add salt and pepper to taste. Divide

risotto among individual soup bowls and garnish with fried sage leaves, if

using. Serve immediately with more grated cheese passed at the table. Makes 4

servings.

 

Note: You can garnish the risotto with fried sage leaves, if you'd like. To fry

sage leaves, heat 2 tablespoons olive oil in a small nonstick skillet until

quite hot. Add 8 large whole sage leaves and saute them, turning once, until

crisp. Drain on paper towels.

 

Nutritional information (per serving): 513 calories, 16.9 grams fat, 8.3 grams

saturated fat, 33 milligrams cholesterol, 241 milligrams sodium, 30 percent

calories from fat.

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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

 

Per Serving (excluding unknown items): 269 Calories; 6g Fat (21.7% calories from

fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 20mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : I have not tried this recipe - but it's a jack bishop. I've tried his

recipes in the past and can recommend him. Jack uses alot of butter in this

recipe. I'd use some - - I usually try about 1 teaspoon per serving. - pat

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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