Butternut Squash Risotto

This recipe serves:  1 2 4 6 8 10

1 cup vegetable broth
1/2 tablespoon olive oil
1 teaspoon chopped garlic
1 teaspoon chopped fresh sage
1/2 cup peeled, cubed butternut squash
salt to taste
1/3 cup Arborio rice
4 teaspoons white wine (optional)
1 tablespoon freshly grated Parmesan cheese
freshly ground black pepper
chopped, fresh flat-leaf parsley or sage for garnish
1. Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.

2. Warm the olive oil in a deep sauté pan. Add the garlic and sage and sauté for a few minutes.

3. Add the squash, sprinkle it with salt, and stirring, cook for 1 minute. Add the rice and stir until the rice is opaque, about 3 minutes. Add the white wine (if using) and cook until it evaporates, just a few minutes.

4. Add a ladleful of the simmering broth (about 1/4 cup) and stir until the broth is absorbed. Lower the heat. Continue to add broth, a spoonful at a time, until the rice kernels are al dente in the center and creamy on the outside, 20 to 25 minutes in all.

5. Stir in about 1/2 of the Parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkled with the remaining grated cheese.

Note: If you do not want to take a chance of overcooking the squash with the rice and having it break down, which is the old fashioned Jewish-Italian way, you can cook it separately in the vegetable broth and add it to the rice along with the last addition of broth.

Serving Size: about 1 1/2 cups

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