Winter Squash Risotto

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Winter Squash Risotto

4-6 servings

 

Ingredients:

4 cups (approximately) hot, full-flavoured vegetable stock or broth

3 Tablespoons extra virgin olive oil, divided

3 large cloves garlic, pressed or minced

1/2 cup finely chopped onion

1-1/2 cups Arborio rice

1 teaspoon finely minced fresh sage (or 1/2 teaspoon dried rubbed or ground

sage)

pinch of nutmeg

1/2 cup water or apple juice

1 cup pumpkin or butternut squash purée

salt and black pepper to taste

 

Dircetions:

 

*Keep the stock or broth lightly simmering in a saucepan. Heat 2 Tablespoons

of the oil in a large, heavy saucepan. Add the garlic and onion, and sauté

over low heat until the onion is golden.

 

*Stir in the rice and cook, stirring constantly, for five minutes. Stir in

the sage, nutmeg, and wine. Cook, stirring often, for a few minutes until

most of the wine has evaporated. Mix in the purée, stirring well.

 

*Add broth, about a cup at a time, to the rice, stirring constantly and

adding more broth as it is absorbed by the rice. After about twenty minutes

of cooking the rice should be just tender (al dente). Season to taste with

salt and pepper, and stir in the rest of the olive oil. Serve at once.

 

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