Butternut Squash & Sage Risotto

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Squash and sage are a perfect flavor combination.  When cut into small pieces, the squash cooks quickly and you can even reduce the preparation time if you buy pre-cut squash from your grocer’s fresh food case.  If you can’t find butternut squash you can easily substitute any firm fleshed winter squash or even pumpkin.

BUTTERNUT SQUASH & SAGE RISOTTO

1 cup butternut squash cut into 1/2 inch dice

3 cups vegetable broth

1 cup dry white wine

3 tablespoons butter

1 small onion, minced

1 ½ cups risotto rice

½ cup grated Asiago cheese

2 tablespoons fresh sage, minced

  • Place the squash in a small saucepan adding enough water to just barely cover the squash.  Bring to a boil and steam until the squash is tender when pierced with a fork.  Drain and set aside.
  • Meanwhile, heat the vegetable broth and white wine in a medium-sized saucepan set over medium-high heat.  Adjust the heat to keep the broth mixture at a low simmer.
  • In a large saucepan, melt the butter over medium-high heat.  Add the onions and sauté until soft and translucent, approximately 5-6 minutes.
  • Add the rice to the onions and stir to combine.  Add one ladle of the broth to the pot and stir well.  Stirring occasionally, continue cooking the rice until most of the liquid is absorbed before adding additional broth.
  • Repeat this process until the rice is al dente.  You may not need to use all of the broth.
  • Add the reserved squash and gently fold to incorporate.
  • Remove the pan from the heat and stir in the grated Asiago cheese and minced sage.  Serve immediately.

Serves:  4 as an entree or 6 as a side dish

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