Risotto with butternut squash and sage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Vegetable bouillon cube; dissolved in | |
| 6 | cups | Boiling water |
| 1 | tablespoon | Extra-virgin olive oil |
| 3 | tablespoons | Unsalted butter; divided use |
| 1 | medium | Onion; minced |
| 6 | larges | Fresh sage leaves; minced |
| 1 | pounds | Butternut squash; (1/2 small), prepared |
| ½ | cup | Dry white wine |
| 1½ | cup | Arborio rice |
| ½ | cup | Freshly grated Parmigiano-Reggiano cheese; or Parmesan cheese, plus more for table |
| Salt and freshly ground black pepper | ||
| 8 | larges | Fresh sage leaves for frying; (see note) |
Directions
OPTIONAL
PREP SQUASH: remove and discard stringy pulp and seeds; peel; cut into ½-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 ½ cup of the warm broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in ½-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 ½ 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.
From "The Complete Italian Vegetarian Cookbook" by Jack Bishop (Houghton Mifflin).
Posted to EAT-LF Digest by Pat_H <kitpath@...> on Oct 22, 1999, converted by MM_Buster v2.0l.