Butternut Squash Risotto
3 cups reduced sodium chicken broth
1 cup pureed butternut squash
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon minced fresh sage
1 cup Arborio rice
¼ cup dry white wine
3 tablespoons freshly grated parmesan cheese
Salt and pepper to taste
Place the broth and puree in a saucepan and bring to a soft boil over medium heat. Reduce heat and maintain the mixture at a low simmer.
Are you a newspaper subscriber but you don't have a Digital Access account yet? https://secure.forumcomm.com/?publisher_ID=40&event=subscriber/lookup.
You will need your subscription account number and phone number. Not sure if you have an account? Email us at firstname.lastname@example.org and we can help you.