Butternut Risotto with Sage and Parmesan

Butternut Risotto with Sage and Parmesan

(this makes lots, you can halve it if necessary, or just enjoy leftovers)

1 butternut squash -- medium sized, peeled, seeded and cut into large chunks
1 carton chicken stock (or 1 qt homemade)
1 cup white wine, if you have it, otherwise use more water.
3 cups water
2 onions, diced, or use a mixture of onions and shallots
about 10 fresh sage leaves, chopped
1/2 stick butter
several cloves of garlic, minced
2 cups Arborio rice
1 cup freshly grated Parmesan or romano cheese.
     Do not even think about using the stuff in the green can.

Combine chicken stock, water, and wine in large pot. Salt to taste. (The amount of liquid is not exact, better to have more than less, it doesn't really matter, as you will see). Cook squash in water until very tender. (Note I do this recipe in the pressure cooker, bring to high pressure for one minute, then quick release). In a conventional pot this will take about 10 -15 minutes.

While the squash is cooking, saute onion, garlic and sage leaves in butter in a large saute pan. When squash is done, remove from pot, SAVING THE BROTH in which it has cooked. Transfer to saute pan holding the onions, and mash into a coarse puree. Salt and pepper to taste.

Add additional water/stock if it looks too low, bring back up to a boil, add rice, and cook (if using pressure cooker, return to high pressure for 4 minutes, no more, no less, then quick release).

Conventional pot will take 20 minutes on medium heat. You needn't do the constant stirring, but watch it carefully toward the end that it doesn't start sticking to the bottom of the pot. When rice is al dente (not mushy, but not too firm, either), drain off most, but not all of the broth. Add squash/onion mixture and stir in cheese. Should be a soupy consistency. Serve immediately, passing additional cheese on the side.



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