4cButternut Squashpeeled, seeded, and cut into 1/2-inch chunks
Salt and Pepperto taste (SEE NOTE ABOUT BROTH)
1cArborio rice
1/2cDry White Wine
4cLOW SODIUM Vegetable (or Chicken) Brothheated
1/3cParmesan Cheesegrated, plus more for garnish
1tspFresh Sage (or Parsley)chopped, plus more for garnish (SEE NOTE ABOUT SAGE)
Instructions
In a large skillet or stock pot, add the butter and onion, cooking until translucent. Add the cubed butternut squash and season with salt and pepper. DO NOT USE SALT if your broth is not low sodium or it will be too salty. Cook, stirring often, until the squash begins to soften. This should take about 6-8 minutes.
Add the arborio rice; stirring to coat. Add the dry white wine, cooking until almost all of the liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low, adding 1/2 cup hot broth mixture at a time. Cook, stirring frequently, until almost all of the liquid is absorbed. Repeat with remaining broth, adding 1/2 cup at a time, stirring until liquid is absorbed before adding more, until you have used all of the broth. NOTE: If the rice is not tender enough, continue with additional broth.
Finally, stir in Parmesan, chopped sage (pr parsley), and taste for seasoning.
Serve immediately with your favorite crusty bread OR as a side to a protein, such as chicken steak, pork or even fish!
Notes
COOKS NOTES:(1) Please note that dried sage has a much stronger flavor than fresh, so if you choose to use this, halve the amount.(2) It is important to use low sodium broth in this recipe and/or omit the added salt. Keep in mind the parmesan also adds to the overall saltiness of the dish.