BUTTERNUT SQUASH RISOTTO WITH SAGE
Steps:
- Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and a cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
- Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
- Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
- Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
- After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in awarm bowl and garnish with extra cheese and sauteed sage leaves.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
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Jeremy Bleich
[email protected]I'm not sure what I did wrong, but my risotto turned out too mushy. I think I added too much liquid.
Timothy Unsell
[email protected]This butternut squash risotto was a great way to use up some leftover squash. It was easy to make and very flavorful.
Cynthia Musah
[email protected]This risotto was delicious! I would definitely make it again.
Javid Mayar
[email protected]This was the best risotto I've ever had! The butternut squash was so creamy and the sage added a perfect touch of flavor.
Babar Baid
[email protected]This risotto was a bit too rich for my taste, but it was still good. I think I would use less butter next time.
Hamza Fs
[email protected]I'm not a huge fan of butternut squash, but this risotto was surprisingly good. The flavors were well-balanced and the risotto was cooked perfectly.
Syed Radi Ahmed
[email protected]This was my first time making risotto and it turned out great! The recipe was easy to follow and the risotto was creamy and delicious.
Lily Philpott
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone loved it. The butternut squash was perfectly cooked and the sage added a lovely flavor.
Abdulhafeez Solangi
[email protected]This risotto was delicious! I followed the recipe exactly and it turned out perfectly. The butternut squash was creamy and flavorful, and the sage added a nice touch of flavor.
Azzurri Rivera
[email protected]This butternut squash risotto was a hit! The flavors were rich and comforting, and the sage added a nice touch of earthiness. I would definitely make this again.