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Risotto with Butternut Squash and Sage

This all natural, unprocessed dish is sure to make your mouth water as you are making this tasty meal.

Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 4 servings
Calories 223 kcal
Author Jackie Baisa

Ingredients

  • 1 Butternut Squash halved, seeds removed, and cut into ½-inch pieces
  • Olive Oil
  • Sea Salt
  • Freshly ground Black Pepper
  • 2 Shallots minced
  • 5 cloves Garlic minced
  • 1-1/2 cups Arborio Rice*
  • 5-1/2 cups Vegetable Stock homemade, or an organic store-bought variety without preservatives
  • 1-1/2 cups White Wine or, if that’s too “processed” for your taste, use 1-1/2 cups hot water and 1 Tablespoon lemon juice
  • 2 Tablespoons freshly chopped Sage

Instructions

  1. Preheat oven to 400 degrees. Place the squash pieces on a non-stick baking sheet or baking liner. Toss in olive oil, then lightly salt and pepper them.
  2. Roast for approximately 25 minutes, or until squash is tender and just starting to brown. Set one half of the squash aside.
  3. Take the other half of the squash and put into a blender with the white wine or hot water with lemon. Purée the mixture and set aside.
  4. In a large pot, heat vegetable stock to boiling.
  5. In a heavy saucepan, heat olive oil and sauté the shallots and garlic until translucent, but not brown. Stir in the Arborio rice and stir to coat the rice with oil. Slowly add in the broth, one cup at a time. As the rice has mostly absorbed it (about 5 minutes), add more. After about 20 minutes, add in the pureed squash and wine mixture, and the sage. Let the rice cook and absorb that. If you need more liquid, add more of the stock. Cook the rice until al dente, about 30 minutes.
  6. Stir in the pieces of roasted squash and remove from heat. Garnish with a sprig of fresh sage.

Recipe Notes

* A note from Andrew: I asked Jackie if there was a whole grain we could use instead of the Arborio Rice (which I’m sure would offend the Risotto purists out there). She suggested substituting it with about 1 cup of Quinoa — and shortening the cooking time by half. If you give that a try, please let us know how it turns out!