Butternut Squash Risotto With Sage Mangia Mangia
This is not only colorful it's delicious! Risotto is a comfort in my book! it's so creamy, so good, it's almost a crime not to try it. Once you do, you'll never make regular rice again! There are so many combinations in the risotto arena. I've tried many, and this is one of my very favorite ones. The recipe calls for fresh sage; dried sage is not an accepted substitute, so please use the fresh. This recipe serves 4 for a main dish, and 6 for a side-dish. Times will vary.the times include the time to cook the squash. To cut some of the time, you could cook the squash the day before.the time includes time to cook the squash
Steps
Adjust an oven rack to the lower-middle position and heat oven to 475f in a large bowl , combine the squash , melted butter , 1 / 4 teaspoons salt and 1 / 4 teaspoons pepper , and toss with a rubber spatula to uniformly coat the squash cubes.
Spread the squash on a rimmed baking sheet and place it in the oven.
After 15 minutes , remove the baking sheet from the oven and shake it to redistribute the squash.
Return it to the oven and roast until the squash is lightly browned and the.
Remove the squash from the oven and keep warm until needed.
Bring the stock and 3 cups water to a simmer in a medium saucepan over medium-high heat.
Reduce the heat to the lowest possible setting to keep the broth warm.
Melt the remaining 4 tablespoons butter in a 4-qt.
Saucepan over medium-high heat.
When the foaming subsides , add the onion and 1 / 2 tps.
Salt and cook , stirring occasionally , until the onion is very soft and translucent , about 9 minutes.
Add the rice and cook , stirring fre.
Ingredients
butternut squash, unsalted butter, salt & freshly ground black pepper, homemade chicken stock, onion, arborio rice, dry white wine, parmesan cheese, fresh sage leaf, nutmeg