A Tavola Together
Roasted Butternut Squash Risotto
3 lb butternut squash
6 cups chicken broth
1 medium onion, chopped finely
4 tablespoon butter
1 pound Vialone Nano or Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
3 leaves sage (optional)
Preheat oven to 375°F.
Halve squash lengthwise and seed. In a baking pan pour a cup of water, place squash cut side down, and roast about 1 hour or until tender.
With a spoon carve squash pulp and discard skin.
In a medium saucepan heat broth over low heat. Keep it simmering.
Melt 2 tablespoons butter in a large saucepan over medium heat. Add onion and sauté 2 to 3 minutes.
Add rice and sauté until each grain is coated with butter, stirring. After 2 minutes, add wine and stir until liquid has evaporated.
Add squash pulp, stir, add salt then add broth to rice a couple of ladleful at time - stirring after each addition. Allow liquid to evaporate then add another ladleful (about 1 cup) of broth. Repeat.
When rice is tender, but before it becomes mushy, about 18 to 20 minutes, remove from heat and stir in remaining 2 tablespoons butter and the Parmesan cheese. Serve immediately with additional Parmesan cheese if needed.
Suggestion: for a more flavorful risotto add the sage leaves half way through the rice cooking process.