Harvest Squash Risotto
Delicate and creamy, this dish is the perfect complement to an herb-roasted chicken and a crisp salad.
Prep time: 40 minutes
Serves: 4-6
8 cups organic chicken or vegetable stock
2 tbsp butter
1 medium organic yellow onion, diced (about 1/2 cup)
1 1/2 cups organic winter squash, such as butternut or acorn, peeled and diced
2 cups organic Arborio rice
2 tsp. sea salt
1/2 tsp. ground white pepper
1 cup dry white wine, such as Sauvignon or Chardonnay
1 cup Parmigiano Reggiano, grated
1 tbsp. rubbed sage
Freshly cracked black pepper
Serve hot with a twist of coarsely ground black pepper and a generous amount of freshly grated Parmigiano-Reggiano.
In a large saucepan, heat the chicken or vegetable stock on low heat. While the stock is warming, melt the butter in another large saucepan over medium heat. Add the onions and squash the second saucepan; stir and cook until soft. Add the Arborio rice and stir until the rice is well coated with butter. Add salt and white pepper. Add the white wine to the rice mixture and stir until absorbed. Start adding the hot broth to the rice (about 1 cup at a time) while stirring. When it's absorbed, add a little more. Stir. Add a little more. Stir. The risotto is ready in about 20 minutes or when the rice is creamy and al dente. Stir in the sage and a half-cup of the Parmigiano Reggiano. Garnish with the rest of the cheese and the cracked pepper. Serve immediately.
