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Butternut Squash Risotto

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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.

Heat the olive oil in a large saucepan over medium heat. Add the rice and stir the grains until well coated and are nearly translucent—about 3 minutes. Stir in the sage, add the wine and continue stirring until it is absorbed. Add the broth mixture a ladleful at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed before adding more. When the rice is tender and creamy—after about 30-minutes—stir in the butter and parmesan cheese. Add more broth if needed so the rice is thick and creamy. Season with salt and pepper and serve. Serves 6.