Butternut Squash Risotto

We grew butternut squash this year.  I have become quiet attached.  This particular recipe is fabulous!

We served this along pan fried chicken breasts and steamed veggies.

Butternut Squash Risotto

Recipe and Photo from Cheap Healthy Good

 

1 small butternut squash (about 1/2 pound whole)
dried sage

Salt and pepper to taste
4 c. chicken broth
1/2 medium onion, diced small

1 1/2 Tbsp. butter

1 c. Arborio rice
1/4 c. parmesan

Peel squash and dice into 1/4" cubes.

Combine squash, 1 tsp. sage, 1 cup stock, and a little salt in a saucepan.

Bring to a simmer and cook until squash is tender (but not too soft) about 5 to 10 minutes.

Remove squash with a slotted spoon (leave liquid in pot) and tent to keep warm.

 

Add remaining broth to the pot, and bring to a simmer.

In a large skillet, heat 1 Tbsp. of butter over medium until melted.

Add onion and cook until translucent, about 5 minutes.

Turn heat to low, add rice and cook for 3 minutes, stirring often, until rice has turned slightly translucent.

 

Turn the heat back up to medium, and add 1/2 c. of the simmering broth.

Simmer the rice, stirring occasionally, until stock is absorbed.

Add another 1/2-to-3/4 cup warm broth, and stir occasionally until new stock is absorbed.

Repeat the process until all the broth has been absorbed by the rice, and rice is tender (you may not need all of it).

This should take about 20-25 minutes.
 

When rice is mostly tender, add cooked squash, parmesan, and the remaining 1/2 Tbsp. of butter.

Cook 3 to 5 minutes, until dairy is melted and squash is heated through.

Salt, pepper and sage to taste.

Serve immediately.