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Butternut Squash Risotto with Wild Rice

1 butternut squash (2 lbs.) peeled, seeded and chopped into 3/4-inch cubes
2 Tbsp. olive oil
1/4 tsp. cayenne pepper
4 cups vegetable stock
3 fresh sage leaves
1 cup Arborio or carnaroli rice
1/2 cup wild rice, cooked until tender
1 Tbsp. butter
1/2 medium onion, diced
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
 

Preheat oven to 400°.

Place squash on a sheet pan, tossing it with the olive oil and cayenne pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Heat the vegetable stock and sage in a small saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot, melt the butter and sauté the onions on medium-low heat for 10 minutes, until they are translucent but not browned. Add the Arborio or carnaroli rice and stir to coat the grains with butter. 

Add the wine and cook for 2 minutes. Add 2 full cups of stock to the rice. Stir, and simmer until the stock is absorbed, about 5-10 minutes. Continue to add stock, 1 cup at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry and then add more stock. With the last addition of stock, add the cooked wild rice. Continue until all the rice is cooked through, but not soft, about 30 minutes total.

Off the heat, add the roasted squash cubes and Parmesan cheese. Stir well and divide into 6 equal servings.

Yield: 6 servings

Nutritional information
Per serving: 327 calories, 9.1g total fat, 8.9g protein, 50.5g carbohydrate, 4.1g dietary fiber, 274.3mg sodium, 4.6g sugar