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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.

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.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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