====== Butternut Squash Risotto ======

  * 4 cups low sodium chicken broth
  * 2 Tbsp olive oil
  * 1 large yellow onion - finely chopped
  * 1/2 tsp kosher salt
  * 1/4 tsp black pepper
  * 2 Tbsp finely chopped fresh sage
  * 1 butternut squash - peeled, seeded, and grated (large holes of box grater or pulse in food processor)
  * 1 large clove garlic - minced
  * 1 1/2 cups Arborio rice
  * 1 cup dry white wine
  * 1/2 cup (2 oz.) grated Parmesan cheese

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  - Warm the broth over low heat in a sauce pan.
  - Heat the oil in large sauce pan. Add the onion, salt, and pepper and cook for 4 min.
  - Add the sage and cook for 1 min.
  - Add the squash and garlic and cook until the squash begins to soften about 3 min.
  - Add the rice and cook stirring constantly for 3 min.
  - Add the wine and cook stirring frequently until the liquid is absorbed, about 3 min.
  - Add the broth 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It shoudl take about 30 min for all the broth to be absorbed.
  - Remove from heat and stir in the parmesan. Spoon into individual bowls.

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  Serves: 4       Total cook time: 45 min.
  Source: Real Simple Dec., 2006
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{{tag>food vegetarian maincourse}}