After researching several recipes, I've adapted fellow blog, CheapGoodHealthy's, recipe and I have to say, this was amazing. Risotto does take a little more time in the kitchen to make, but it was well worth it. The nutritional facts for this dish include 371 calories, 10 g fat and 1.4 g fiber.
- about 1 lb. of butternut squash, cut up into small cubes
- 1 dozen sage leaves
- Salt and pepper to taste
- 4-5 cups of low fat chicken (or veggie) stock
- 1/2 cup onion, diced
- 3 1/2 tbsp. unsalted butter
- 1 cup Arborio rice, uncooked
- 1/2 cup dry white wine
- 1/4 cup Parmesan, shredded
In a heavy pot or dutch oven, add squash, 1 cup of chicken stock, salt and 3 sage leaves on medium-high heat. Bring to a simmer and cook until tender, about 5 minutes. Drain the squash reserving the cooking stock for later.
Heat 2 tablespoons of butter in the pot and add about 2 tbsp. of chopped sage, followed by the onions, cooking until translucent. This was another heavenly aroma! Turn the heat on low, add a pinch of salt and the Arborio rice. Cook for about 3 minutes, stirring often. Turn the heat back up and add the white wine. Cook until the wine has been absorbed.
While the rice absorbs the wine, in a separate pot, heat the remaining 4 cups of chicken stock. Once bubbling, scoop about 1/4 cups worth and add to the rice. Stir well to help absorb, once absorbed, add another 1/4 cup. Repeat until all stock is absorbed. At this point, I'm glad I had held on to the stock I boiled the squash in because the rice still wasn't completely cooked, so I added about 1/3 cup to the rice.
Finally, add the last of the butter, the Parmesan and the squash, stirring carefully, mixing all together. I added a few shakes of cinnamon to this dish to give it a little more flavor and then it was perfect.
I garnished with grated Parmesan, sage leaves and sprinkled cinnamon served with a tasty spiced pork agrodolce. This was an incredible Roman-Italian meal, godere amici!