Butternut Squash Risotto
A Meatless Mondays favorite!
- 1 Small Onion, finely chopped
- ½ cup of Celery, finely chopped
- 2 cups of Butternut Squash, finely diced
- 1 Clove of Garlic, minced
- 1 cup Arborio Rice
- 1 cup White Wine
- 4 cups Chicken or Vegetable Stock (32 oz carton)
- 2 Tbsp Olive Oil
- 1 Tbsp of Fresh Sage, chopped or 1 1/2 tsp ground sage if you don’t have fresh
- Fresh Parmiggiano Reggiano cheese
- 1 Tbsp Butter
Preheat a large skillet over medium heat and cook the onion, butternut squash, garlic and the celery with the olive oil for about 5 to 7 minutes. On another burner in a large saucepan bring the broth to a simmer but do not let it boil (otherwise it will reduce).
Add rice to the onion mixture and cook for a minute, coating it in the olive oil. Add the wine and cook for a couple minutes until the wine has been absorbed by the rice.
Add a ladleful of hot broth to the rice & veggies, stir constantly and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper. Continue adding broth and stirring until the rice is about 5 minutes away from being cooked and most of the broth has been absorbed.
When the rice is just about done, another ladleful of stock and the ground or chopped sage. Once the rice is fully cooked turn the heat off. (The consistency should be creamy and loose not stiff and dry.) With the heat off, add the butter and a good amount of parmiggiano reggiano or another shredded/ shaved Italian cheese. Taste for seasoning and enjoy!