This is inspired by a similar risotto dish Ed and I had in February 2009 at the Center Cafe* in Moab, Utah.*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(
Preheat oven to 425 degrees F.
Cut in half, peel, and cut in 3/4 inch cubes:
1 butternut squash
Put
2 t olive oil in a baking dish
Add the squash and toss with the oil. Place in preheated 425 degree F oven and roast for approximately 1/2 hour, shaking the pan and/or tossing the squash with the oil every 10 minutes, or until squash is tender.
Wash and chop:
2 T fresh sage
While squash is cooking, in a medium sized heavy sauce pan over medium heat, melt:
2 T butter (I often omit or add additional olive oil in place of some/all butter)
2 T olive oil
Add:
4 medium shallots, finely chopped (or 1/3 c onion, finely chopped onion + 1 t garlic, finely chopped)
Cook stirring for about 3 minutes, until the shallots are wilted and semi-transparent. Add:
2 c uncooked Arborio rice
and stir well using a wooden spoon to combine the rice and shallots and coat the rice.
BEGIN to add
6 ½ c chicken or vegetable broth which has been heated to the boiling point
ABOUT ¾ CUP AT A TIME, stirring well after each addition until the broth has been mostly absorbed by the rice. Continue to add broth, stirring, until the rice is tender but firm, al dente, about 20 minutes. Remove from heat and add the squash and the sage.
Stir well and serve immediately, Serve immediately on warm plates. Top with
Finely chopped fresh sage
The Center Cafe served this dish on top of fresh asparagus. However, this is more of a fall dish and asparagus, a spring vegetable. Need to rethink this approach. November 2011 : See Mushroom Risotto with Winter Squash and Sage
Reviewed 5/29/2017