Delivering fresh organic produce to your door
[email protected] · 617.242.1700
The following recipe was first featured in Boston Organics Newsletter number 51 of the year 2013, which you should be able to find online at http://www.bostonorganics.com/newsletter/2013/news_51.html.
1 tablespoon butter1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunksCoarse salt and ground pepper1 cup Arborio rice1/2 cup dry white wine2 cans low-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish 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. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Adapted from Martha Stewart (Find the original online at http://www.marthastewart.com/338749/butternut-squash-risotto?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=275653&slide=338749¢er=276955)