Lite Sage Risotto & Butternut Squash
Ingredients
- 5 tbsp butter
- 2 cups onion, chopped
- 4 cups butternut squash, cubed into 1/4″ pieces
- 5 cloves garlic, chopped
- 2 cups arborio rice
- 1 cup white wine
- 12 cups vegetable stock
- 1 cup Parmesan cheese, grated
- ½ cup fresh sage, chopped
- salt & pepper to taste
Instructions
- Heat the vegetable stock in a saucepan over medium-high heat, bringing it to a simmer. Reduce the heat to low.
- Next, melt the butter in a large skillet over medium heat. Add the onion and squash stirring frequently until the onion is translucent. Stir in the rice and garlic, cooking for another minute or so.
- Now add the wine, stirring constantly for another 2 minutes. Add the vegetable stock a half-cup at a time, stirring constantly after each addition until the liquid is mostly absorbed. This is what makes is creamy!
- Keep stirring in the stock (a half-cup at a time) until the rice and squash are tender. It’ll take about 20-30 minutes.
- Finally, stir in the fresh sage and parmesan cheese, season to taste with salt and pepper. It’s ready to serve!
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