Squash Risotto

I love risotto, and am always looking to try new risotto recipes. This one called for butternut squash, but I had an acorn squash sitting on my counter for a week and thought this was the perfect way to use it. Brent might disagree, as his preferred acorn squash is cut in half and roasted with butter, maple syrup, brown sugar and cinnamon...which is also super good. But I digress. The recipe calls for 4 cups of cubed squash, which was about half the acorn squash. Next time I'll try it with the butternut squash, and maybe increase the sage a bit.


Squash Risotto (Canadian Living)
- 3 cups chicken or vegetable broth
- 4 cups of peeled, cubed squash
- 2 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tbsp chopped fresh sage (will increase to 2 tbsp next time)
- 1/4 tsp each salt and pepper
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter

In saucepan bring broth and 2 cups water to simmer over medium heat; reduce to low and keep warm.

In large saucepan heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, 5 minutes. Add rice, stirring to coat. Add wine; cook, stirring constantly until no liquid remains.

Add 1 cup of the warm broth; stirring until absorbed. Continue adding broth, 1 cup at a time, stirring constantly, until all liquid is absorbed and rice is creamy and tender. This process takes about 20 minutes.

Stir in cheese and butter; cook, stirring, until creamy, about 2 minutes.