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.