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Butternut Squash Risotto

From Chef’s Choice - Risotto on Tuesday, November 10, 2020

Serves: 4 Ingredients: 3 tbsp unsalted butter 1 small onion, finely chopped 1 lb butternut squash, peeled and diced 1 tsp chopped fresh sage 1 cup Arborio rice ½ cup white wine 3 to 4 cups chicken stock, heated ¼ cup freshly grated Parmigiano Reggiano 2 tbsp unsalted butter Instructions: Heat chicken stock in a large saucepan over low heat. Melt butter in a large heavy saucepan. Add onion, squash, sage and a pinch of salt and cook over medium heat until the onion is translucent. Add rice stirring to coat with butter until grains are toasted and almost translucent. Add wine, cook and stir until it is almost absorbed. Begin adding stock, about 1 cup at a time, stirring constantly until it is absorbed then add the next cup of stock. Continue adding stock in the same way until the rice is tender and creamy but still slightly al dente and the squash is soft and cooked through. Remove rice from heat, add Parmigiano and butter. Cover and allow cheese/butter to melt and rice to finish cooking, approximately 5 additional minutes. Stir and serve.


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