I have always wanted to make this version of a risotto, but was afraid that both my children and my husband would not like it. I forged ahead anyway and was very pleased when all three of them pronounced that they enjoyed it. Score one for vegetables! I don’t think my son even realized there were veggies in this dish. He thought it was just a cheesy rice dish and I’ll never tell 🙂
Ingredients
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 (10-ounce) box cooked frozen butternut squash
- Nutmeg, grated, to taste
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, finely chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup grated Romano cheese
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese.
Gluten Free in Georgia 