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.
|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|
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.
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.
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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