Squash and Sage Risotto
Risotto is easy to make, but it does take a bit of effort with all the stirring! This earthy recipe works well with just about any kind of squash. If you’re in a hurry, use canned puréed pumpkin or look for precooked butternut squash in your grocer’s freezer section.
Serves: 4Hands-on: 45 minutesTotal: 45 minutesDifficulty: Easy
- 3 cloves garlic, peeled and minced
- ½ medium yellow onion, peeled and diced
- 2 Tbsp. olive oil
- 1½ cups Arborio rice, uncooked
- 5 cups vegetable broth
- 2 whole cloves
- 1½ cups roasted chopped butternut squash
- 1½ tsp. ground sage
- ½ tsp. salt
- ¼ tsp. ground black pepper
- In a large skillet, sauté the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 more minutes, stirring frequently to lightly toast the rice.
- Add ¾ cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another ½ cup broth, stirring frequently. Continue adding vegetable broth ½ cup at a time until rice is just tender and sauce is creamy, about 20–25 minutes.
- Reduce heat to medium low and stir in puréed pumpkin or squash and ¼ cup vegetable broth. Continue to stir well and allow to cook for 4–5 more minutes.
- Stir in sage and season with salt and pepper.
- Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.