Winter Squash Risotto

Winter squash (or pumpkin) and sage is a classic Italian flavor combination that’s showcased in this creamy, rice dish. Risotto is Italian comfort food at its finest.

Note: Acorn, delicata, or other winter squash or pumpkin varieties can substitute for butternut squash. For a vegan version, use margarine for butter and omit cheese.

• 3 quarts (6 cups/3 liters) vegetable stock
• 3 tablespoons butter or margarine
• 1 large onion, finely diced
• 1 1⁄2 cups risotto rice (such as arborio or carnaroli)
• 1 tablespoon finely chopped fresh sage
• 1⁄2 cup (125 ml) white wine
• 1 medium sized butternut squash (about 1 pound/500 g), peeled, deseeded and cubed
• 4 oz (125 g) parmesan or romano cheese grated (optional)
• Salt and pepper to taste

1. Bring the stock to boil in a medium saucepan. Reduce heat to low to keep warm for use in the recipe.
2. In a large saucepan, melt the butter over medium high heat. Add the onions and sauté until tender and translucent.
3. Add the rice and the sage. Sauté, stirring constantly, until the grains of rice look pearly.
4. Pour in the wine and simmer until nearly absorbed by the rice.
5. Add squash cubes to the rice and stir to mix.
6. Reduce heat to medium low and add a cup or of the stock. Let simmer, stirring periodically until the liquid is nearly absorbed by the rice.
7. Continue adding and simmering stock, one cup at a time until the rice is al dente (tender with just a hint of firmness at the core).
8. Stir in cheese if desired. Season with salt and pepper to taste.
9. Ladle rice into warm bowls and serve immediately.

Prep Time : 15 minutes
Cook Time : 45 minutes
Serves: 6 to 8