Shanna's
Butternut Risotto
1
butternut squash, about 1-1/2 pounds
2 tablespoons butter
1 medium onion, chopped
1-1/2 cups uncooked arborio or medium grain rice
1 tablespoon chopped fresh sage
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
4-1/2 cups chicken broth
3/4 cup grated Parmesan cheese
Prick
squash in several places, set in shallow baking dish; bake at 350 degrees 50
minutes or until tender. Cool
slightly; peel, remove seeds and strings from center and cut into 1/2-inch
cubes. Set aside.
Melt butter in large saucepan over medium-high heat.
Add onion; cook until onion begins to brown, about 4 to 5 minutes.
Add rice and sage; stir 1 to 2 minutes.
Add nutmeg, cayenne pepper, squash and broth.
Cover and cook 10 minutes. Stir;
reduce heat to medium-low, cover and cook until rice is tender and mixture has a
creamy consistency, about 10 to 12 minutes.
Remove from heat; stir in cheese. Serve
immediately.
If you want to know the value of an individual, ask not for the
sum of all that he owns, but look instead to the total of all that he has given.
-
Douglas
K. Freeman