I LOVE risotto. It’s inherent creaminess and heartiness make it a perfect meal for a cold winter’s night, and a great alternative to pasta. I put this together the other night after I came home from work, and it wasn’t nearly as much effort as I’d been led to believe. Sure, it requires frequent stirring, but I was by no means standing in front of the stove staring at the pot the entire time. I used frozen squash that I had already peeled and diced, which cut down my prep time. Enjoy!
Total prep time: 45 mins – 1 hour
A note to anyone that’s never peeled a butternut squash: Have a good peeler. A REALLY good peeler. Check out our Discoveries for a suggestion!)
1 tablespoon butter
1 medium yellow onion, dicedSalt & pepper
1 butternut squash, peeled and diced (about 4 cups)
1 1/2 cups arborio rice
1/2 cup dry white wine
32 oz (large carton) reduced sodium chicken stock, heated
1 tablespoon chopped sage, fresh or dried
2 cups chopped roasted chicken (1 breastof a store-bought rotisserie chicken)
Parmesan cheese, for garnish
Melt the butter in a large stockpot or saucepan. Add onions and butternut squash and cook until vegetables are soft and onions are translucent, about 5 minutes. Add rice and stir to coat. Add wine, stir until it’s mostly absorbed. Begin adding stock, 1/2 cup at a time, stirring frequently after each addition until absorbed, about 3 minutes per addition. Once most of the stock has been added, add the sage and chopped chicken, then stir in the remaining stock. Top with parmesan cheese. Serves 4.