Butternut Squash Risotto

One of my favorite recipes, from Martha Stewart.

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  • 1 tablespoon butter
  • 1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 2 cans (14 ½ ounces each) reduced-sodium chicken broth, mixed with ½ cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
  1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.image
  2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
  3. Reduce heat to medium-low; add ½ cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, ½ cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
  4. Stir in Parmesan, sage, and 1 ½ teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
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