Butternut Squash risotto

I love squashes...acorn squash, yellow squash, spaghetti squash.....and most of all.. butternut squash!  And in the fall and winter...I am a squash cooking machine.

I found this recipe in a fitness magazine.  It was a simple dish that you can cook up quickly on a weeknight and it is so delicious!

Ingredients
4 1/2 cups  low-sodium chicken broth
3 tablespoons olive oil
12 sage leaves, plus 1 tsp finely shredded
2 cups finely diced butternut squash
1 cup finely diced onion
1 cup Arborio rice
1/2 teaspoon salt
1 ounce finely grated Parmigiano-Reggiano (about 3/4 cup)

Directions

Bring broth to a boil in a small saucepan, reduce heat to low and cover to keep warm.  Heat oil in a small skillet over medium high heat.  Add sage leaves and cook until crisp and slightly shriveled, about 30 seconds.  Using a slotted spoon, transfer to a plate lined with paper towels to drain, reserving oil.

 

 

Transfer 1 tablespoon sage oil to a large heavy saucepan and heat over medium high heat.  Add squash and cook, stirring occasionally, until slightly softened and browned (5-6 mins), transfer to a plate.  Add remaining sage oil, reduce heat to medium, add onion and cook, stirring, until translucent, 6-7 mins.

Add rice and cook, stirring constantly, until glossy, 2-3 minutes. Add 1/2 cup broth and simmer, stirring constantly, until absorbed.  Continue adding broth 1/2 cup at a time, stirring constantly, until absorbed.  This part is where you find out that in making risotto, patience is the secret ingredient because it takes some time for risotto to absorb the broth!  It takes at least 40-50 minutes for the risotto to absorb the broth.

Add squash, sliced sage, salt and parmigano-reggiano and cook, stirring one minute.  Top with crispy sage leaves.