Friday, October 26, 2007

Butternut Squash Risotto

It's that time of year!
With the abundance of squash in the stores I thought I'd throw this one up! I love risotto and like to remind everyone that it's a lot easier than you think!

Butternut Squash Risotto

1 Butternut squash (small)
1 Tbsp olive oil
½ cup chopped onion
1 Tbsp minced garlic
½ cup white wine
4 cups chicken broth
1 cup Arborio rice
½ cup dried cranberries
1 ½ tsp dried sage
2 Tbsp butter
salt and pepper to taste
gorgonzola to taste

Preheat oven to 400F.

Carefully, peel and cube squash. Toss with olive oil, salt and pepper. Roast on a foil lined baking sheet for 30-45 minutes until tender.

Heat chicken broth on stove and keep warm .
Heat olive oil on medium heat in a large sauce pan. Add onion and cook until translucent. Add garlic and cook until fragrant. Add rice and stir for about 10 seconds to coat the rice in oil.

Add white wine. When wine is absorbed, add the broth ½ cup at a time, repeating when broth is absorbed into the rice. Keep heat low and stir often to prevent sticking.

After adding the last portion of broth, add the dried cranberries. When all the liquid is absorbed, remove from heat and add sage, butter and squash.
Add gorgonzola to taste, or use as garnish.

*When facing gigantic squash in the store (I bought one last week that was 61/2 lbs!) utilize that extra yumminess and make some butternut squash soup. It freezes perfectly!

1 comment:

Annette said...

Woo! I love this recipe! Any tips on cutting the squash? Is it OK to nuke it first?