Amanda's Kitchen Recipe Archive

Risotto With Butternut Squash and Sage

Adapted from The One-Dish Vegetarian
Lacto withVegan Option
Preparation:  60 minutes
Serves 4

 
• 1 medium butternut squash (1 1/2 pounds)
• 1 tablespoon olive oil
• 18 sage leaves, 12 whole, 6 shredded
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 7 cups vegetable broth
• 3 tablespoons unsalted butter, or vegan maragarine, divided
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cups arborio rice
• 1 cup dry white wine or cider
• 1/2 cup freshly grated Parmesan cheese (optional)
 
1. Preheat the oven to 350 degrees.
2. Cut squash into chunks and scrape outseeds and strings. Peel with a paring knife or vegetable peeler and cut into 1/2-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil and place in a baking pan with 12 whole sage leaves and season with salt and pepper.
4. Roast for 15 to 20 minutes, turning occasionally with a spatula, until the squash is tender and starting to brown around the edges. Remove from oven and let cool, discarding any sage leaves that are burned.
5. In a saucepan, bring the broth to a simmer. Keep it barely simmering on

medium-low heat while you make the risotto.
6. In a heavy 4-quart casserole or pot, heat 2 tablespoons butter/margarine and the oil over medium heat.
7. Add the onion and the shredded sage and cook, stirring, for 2 minutes, until the onion begins to soften.
8. Add the rice and cook, stirring with a wooden spoon, about 2 minutes to coat rice with oil.
9. When grains become slightly translucent, add the wine/cider and cook, stirring, until the liquid is absorbed.
10. Add 1 cup hot broth, stirring frequently until the liquid is almost absorbed, then continue adding broth, a little over 1/2 cup at a time, stirring until is almost completely absorbed.
11. Adjust the heat so the risotto is always at a gentle simmer.
12. After 15 minutes, stir in the roasted squash and continue adding the broth and stirring for another 3 to 5 minutes, until the rice is still firm to the bite but creamy.
13. Stir in the final 1/4 cup remaining broth and turn off the heat.
14. Add the remaining 1 tablespoon butter or margarine and the Parmesan (optional) and stir to combine.
15. Serve as soon as possible, with additional Parmesan at the table.

 

 
 
 

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: October 15, 2000

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