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SQUASH ADDS SEASONAL FLAVOR TO RISOTTO

This is a delicious seasonal side dish:

BUTTERNUT SQUASH RISOTTO

1 medium butternut squash

2 tablespoons butter

1 medium onion, chopped

1 1/2 cups uncooked arborio rice

1 tablespoon chopped fresh sage

1/2 teaspoon nutmeg

1/4 teaspoon cayenne

4 1/2 cups chicken broth

3/4 cup grated parmesan cheese

Prick squash in several places; set in shallow baking dish and bake at 350 degrees about 50 minutes or until soft. Cool slightly, peel, remove seeds and strings and cut into half-inch cubes. Melt butter; add onion and cook over medium-high heat until onion begins to brown.

Add rice and sage, stir 1 to 2 minutes. Add nutmeg, cayenne, squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low; cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes. Remove from heat; stir in cheese. Serve immediately. Makes 6 servings.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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