Butternut Squash and Sage Risotto

My Italian mother-in-law fell in love with pecans on a visit to the United States and now adds them to her famous risotto, which makes a great entree for vegetarians (if you use vegetable stock). Prepare all the ingredients in advance of making the rice: This dish needs to be served hot from the pan to the table, and you don’t want the risotto to overcook.

Rori Trovato

Beans and Grains

Italian

Main Course

Ingredients

2 tablespoons extra virgin olive oil		1 tablespoon chopped fresh sage
1 cup finely chopped onion		1/2 cup grated Parmesan
1 medium butternut squash, peeled, cut in half lengthwise and seeded, and diced into -inch pieces		4 tablespoons unsalted butter, cut into small pieces
1 large garlic clove, peeled and minced		1 teaspoon salt
2 cups arborio rice		1/2 teaspoon black pepper
1 cup dry white wine		1/2 cup toasted pecans
About 6 to 7 cups hot chicken or vegetable stock

directions

Prep: 15 min Total: 60 min

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1
In a heavy medium-size saucepan, heat the olive oil over medium-high heat. Add the onion and diced squash and saute, stirring continuously, until just softened, 3 to 4 minutes. Add the garlic and stir for another 30 seconds. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
2
Add the white wine and continue cooking, stirring often, until wine has been absorbed by the rice. Add 1 cup of the hot stock, stirring constantly until all of the liquid is absorbed. Continue this process, one cup at a time, until the rice is tender and the squash is falling apart, about 35 to 40 minutes.
3
Stir in the sage, Parmesan and butter, and add the salt and pepper. Spoon immediately into shallow serving bowls and top with pecans.

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Butternut Squash and Sage Risotto

Ingredients

directions