BUTTERNUT SQUASH RISOTTO
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, add a cup of squash, cook until tender, about 10 minutes, then remove it with a slotted spoon. Mash the squash and set aside. Add remaining squash to the pot, cook for two to three minutes, drain and set aside.
- Heat the butter in a heavy saucepan. Add the onion, cook slowly until translucent, then stir in the garlic. Add rice, cook, stirring a few minutes and add one cup of the stock.
- Cook over medium heat until the stock is absorbed. Add another cup of the stock and cook, stirring until it has been absorbed, then stir in the mashed squash and another cup of the stock. When the stock has been absorbed by the rice, add a half-cup of the stock. By this time the rice should be nearly tender.
- Gently fold in the diced squash and another half-cup of stock. Cook, stirring, then fold in the parsley and sage, the cheese and salt and pepper to taste. Serve at once.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 547 milligrams, Sugar 4 grams, TransFat 0 grams
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