Butternut Squash Risotto Recipe

I made this last night and it was pure heaven, people. It was also my first attempt at risotto, and I confess I'm pretty damn impressed with myself. I loved it, Hubby loved it and Izzy had a few bites, too. But Abby is allergic to veggies, so her radar went off as soon as she saw the cubed squash. Oh well. This made a TON, so we have plenty of leftovers for tonight! If I can make this, anyone can!! It would be healthier without the butter, but I'm not sure it would taste as good.

Butternut Squash Risotto

Makes 6 1-1/2 cup servings

Adapted from Chez Panisse via The Wednesday Chef.

You will need:
1 medium butternut squash (about 1 pound whole or 12 ounces cut up)

24 sage leaves

Salt and pepper

7 to 8 cups fat-free chicken (or veggie) stock

1 medium onion, diced small

3 1/2 tablespoons unsalted butter

2 cups uncooked Arborio rice

1/2 cup dry white wine

1/2 cup parmesan, grated

1) Peel squash, then dice into very small (1/4- or 1/3-inch) cubes. Combine squash, a few sage leaves, 1 cup stock, and a little salt in a heavy-bottomed pot. Bring to a simmer and cook until tender (but not too soft) about 5 to 10 minutes. (You want the cubes to keep their form when they’re stirred into the risotto.) Drain and reserve liquid, just in case.

2) While squash is cooking, add the rest of the stock to another pot, bring to a simmer, and keep it there. Meanwhile, finely chop 6 large sage leaves.

3) In another, larger, heavy-bottomed saucepan, heat 2 tablespoons of butter over medium until melted. Add chopped sage and cook about 1 minute. Add onion and cook until translucent, about 5 minutes. Turn heat to low, add rice and a pinch of salt and cook for 3 minutes, stirring often, until rice has turned slightly translucent. Turn the heat back up to medium, and add the white wine. Once the wine has been absorbed, add enough hot stock to cover the rice. Stir well and reduce the heat back down to medium-low.

4) Gently simmer the rice, stirring occasionally, until stock is absorbed. Add another 1/2-to-3/4 cup warm stock, and stir occasionally until new stock is absorbed. Repeat the process until all the stock has been absorbed by the rice, and rice is tender. This could take anywhere from 15 to 30 minutes. (It took me closer to 30.)

5) While all this is going on, sauté 10 sage leaves in a 1/2 tablespoon of butter until crisp, about 30 to 60 seconds, turning once halfway through. Rest on paper towel.

6) When rice is mostly tender, add cooked squash, parmesan, and the remaining tablespoon of butter. Cook 3 to 5 minutes, until dairy is melted and squash is heated through. Salt and pepper to taste. Serve hot, using sage leaves as garnish.

Approximate Calories, Fat, Fiber, and Price Per Serving:

371 calories, 10 g fat, 1.4 g fiber, $1.77

Calculations:

1 medium butternut squash (12 ounces cut up): 153 calories, 0.3 g fat. 6.8 g fiber, $0.7224

sage leaves: negligible calories, fat, and fiber, $1.50

Salt and pepper: negligible calories, fat, and fiber, $0.03

7 to 8 cups fat-free chicken (or veggie) stock: 120 calories, 8 g fat, 0 g fiber, $3.001

medium onion, diced small: 46 calories, 0.1 g fat, 1.5 g fiber, $0.18

3 1/2 tablespoons unsalted butter: 356 calories, 40.3 g fat, 0 g fiber, $0.21

2 cups uncooked Arborio rice: 1280 calories, 0 g fat, 0 g fiber, $2.49

1/2 cup dry white wine: 96 calories, 0 g fat, 0 g fiber, $1.23

1/2 cup parmesan, grated: 172 calories, 11.4 g fat, 0 g fiber

TOTAL: 2223 calories, 60.1 g fat, 8.3 g fiber, $10.72

PER SERVING (TOTAL/6): 371 calories, 10 g fat, 1.4 g fiber, $1.77