Prep time: 10 minutes
Cook time: 1 hour, 15 minutes
Jennifer Harwood of Sacramento was looking for a butternut squash risotto recipe that was in The Bee many years ago. Lisa Moreci of Oakdale shares this recipe that might fill the bill for Harwood.
7 tablespoons unsalted butter, divided use
2 tablespoons minced fresh sage, divided use
6 cups vegetable or chicken stock
2 cups butternut squash purée
2 tablespoons olive oil
º cup caramelized onions (see note below)
2 cups Arborio rice, uncooked
1 teaspoon minced fresh rosemary
½ cup dry white wine
½ cup grated Parmigiano Reggiano
Salt and freshly ground black pepper, to taste
In small saucepan over medium heat, melt 4 tablespoons of the butter. Add 1 tablespoon of the sage. Heat until butter browns. Strain butter and discard sage. Keep butter warm.
In a large saucepan over medium-high heat, whisk together stock and squash purée. Bring to a simmer, maintain over low heat.
In risotto pan (or large skillet) over medium heat, warm olive oil. Add onions and rice, stir three minutes. Stir in remaining tablespoon of sage and rosemary. Add wine, stir until absorbed. Add stock mixture a ladleful at a time, stirring frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, about 30 minutes, stir in 3 tablespoons butter, cheese, salt and pepper. Add more stock if needed so rice is creamy.
Let stand two minutes. Drizzle with warm sage butter.
Note: The cook time includes the time to caramelize the onions. To caramelize onions, peel and cut a medium onion into slices. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add onions and stir until all slices are coated with oil. Cook until onions soften and turn golden, about 15 minutes. They will get darker in color as the sugar in the onion is released and caramelizes.
Continue cooking and stirring occasionally until they are almost brown. Do not burn. The caramelizing process takes about 25 minutes.
Per serving: 554 calories; 12 grams protein; 75 grams carbohydrates; 21 grams fat (11 saturated, 8 mono- unsaturated, 1 polyunsaturated, 1 other); 43 milligrams cholesterol; 1,355 milligrams sodium; 4 grams fiber; 6 grams sugar; 35 percent calories from fat.