This recipe is the result of an impulsive purchase of fair trade, organic arborio rice, the huge sage bush planted on the east side of our house, a baby butternut squash from our garden and not enough leftovers for lunch.
Don’t ask me what possessed me to buy the rice or make this for lunch, because I really couldn’t tell you – except maybe that I love risotto and haven’t made it for, well, years. But when I saw I was going to have to cook something for our lunch to go with the leftover lamb chops from our dinner the night before, I realized I not only had all of the ingredients for risotto (we’d just canned a huge batch of chicken broth the previous week), but all the ingredients for a butternut squash risotto.
So I made this.
And it was incredibly good.
A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course) after the antipasto, although in the U.S. it’s usually served as a side, or even a main course. It is made from a high-starch, short-grain rice, such as arborio; the risotto becomes exceptionally creamy as the liquid is gradually stirred into the dish.
This is not a quick recipe, although it’s quite simple; it just requires a lot of attention in the way of stirring, to make sure the liquid – in this case, a good homemade chicken broth – is absorbed so the rice doesn’t become gummy or unevenly cooked. You don’t have to actually stand over it and tend it non-stop, especially if you’re doing other things to get the meal on the table, but it’s good to make sure it’s well-stirred every half-minute or so.
It’s important to make sure the butternut squash is cut into small cubes, since the liquid added to the rice is also needed to cook that, as well – if cut too large, the rice will cook before the squash is done. (If you’re worried about it, you can parboil the cubed squash for a minute or two in advance, but if cut to a 1/4″ dice, it shouldn’t be a problem.) You also don’t want to overcook the rice; it should be al dente, so begin tasting it after about 18 to 20 minutes or so. A mushy risotto is a sad, sad thing.
All in all, this was a plate of creamy, rich, autumnal yumminess, and I was not in the least bit sorry we ate the whole darn pan for lunch (and which also explains why I don’t make it very often).
Note: This can easily be made vegetarian by using vegetable broth or stock in place of the chicken broth. If you wish to omit the wine, which adds necessary acidity to counterbalance the richness of the butter and cheese, substitute with 2 or 3 tablespoons of a good quality white wine vinegar.
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- 3 tablespoons butter
- 1 cup chopped onion
- 2 cups butternut squash, peeled and cut into 1/4" dice
- 2 cloves garlic, chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 6 cups chicken stock or broth, preferably homemade
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh sage
- salt and pepper
- Heat the chicken stock in a 2-quart saucepan over medium-high heat until it comes to a simmer. Reduce the heat to low and keep hot.
- Melt the butter in a large, wide skillet or pan over medium heat. Add the onion and squash and cook, stirring frequently, until the onion has softened and is turning translucent. Stir in the rice and garlic and continue cooking for another minute.
- Stir the wine into the rice mixture and cook, stirring constantly, for about 2 minutes. Begin adding the hot chicken stock a half-cup at a time, stirring constantly after each addition until the liquid is mostly absorbed. Continue stirring the stock into the mixture, a half-cup at a time, until the rice and squash is tender, about 30 minutes.
- Stir the cheese and sage into the rice; season to taste with salt and pepper and serve immediately.
- Nutrition (per serving): 336 calories, 11.1g total fat, 29.8mg cholesterol, 481.1mg sodium, 488.4mg potassium, 42.4g carbohydrates, 1.4g fiber, 6.2g sugar, 12.4g protein