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Recipe Tags: Time To Make Course Main Ingredient Preparation Low Protein Healthy Side Dishes Rice Vegetables Easy Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Pasta Rice And Grains Squash 3 Steps Or Less 4 Hours Or Less

Butternut Squash Risotto With Sage

A little labor intensive...but worth the trouble!!

Steps

Cut enough squash into cubes to make 3 cups.
Coarsely shred enough remaining squash to equal 2 cups.
Set aside.
In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover.
In a 5 qt dutch oven melt butter.
Add squash chunks , pepper 2 tbls sage and salt.
Cook covered stirring occasionally until squash is tender.
Remove squash to a bowl.
In same dutch oven add olive oil , shredded squash and onion cook stirring often until veggies are tender.
Add rice and cook stirring frequently add wine and simmering broth 1 / 2 cup at a time , stirring after each addition until all liquid is absorbed and rice is tender but firm stir in diced squash , parmesan cheese and remaining sage.
Heat through.

Ingredients

butternut squash, chicken broth, butter, salt, pepper, fresh sage, olive oil, onion, arborio rice, white wine, parmesan cheese