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Roasted Winter Squash Risotto 
Ingredients: 1 small kabocha, butternut or buttercup squash, peeled, halved and seeded 2 Tblsp. olive oil 3 garlic cloves, minced 3/4 tsp. ground sage 1/2 cup dry white wine 1-1/2 cups Arborio rice 5 cups hot vegetable broth Salt and freshly ground black pepper to taste Fresh sage leaves for garnish, optional To Prepare: Preheat oven to 425 degrees. Lightly oil a 9-by13-inch baking pan. Cut squash into 1/2-inch dice and arrange in single layer in the pan. Roast until tender, about 25 minutes, turning once. In a large saucepan, heat oil over medium heat. Add garlic and cook 1 minute. Stir in ground sage, wine and rice; stirring until liquid is absorbed. Add broth, one cup at a time, stirring until liquid is absorbed before each addition. Season with salt and pepper to taste and continue to simmer, stirring until rice is tender and creamy. When rice is almost tender, stir in 2 cups roasted squash. Spoon risotto into 4 shallow bowls. Top each serving with remaining squash. Garnish with sage leaves. Serve immediately. Makes 4 servings. |
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