Try this simply sweet butternut squash risotto recipe as an entrée or sophisticated side dish. Use vegetable broth instead of chicken broth for a vegetarian (and heart-healthy) option.
Recipe yields 8 servings
In a saucepan, bring broth to a simmer. Reduce heat to low.
In a deep skillet, heat olive oil over medium heat until hot. Add the onion and sauté until softened, about 2 to 3 minutes. Add the garlic and sage and sauté for another 2 minutes. Add squash and cook for 1 minute, stirring. Add rice and stir until it is opaque, about 3 minutes. Add 1 cup of the simmering broth and stir until broth is absorbed.
Reduce heat to low. Continue to add broth, about 1/4 cup at a time, until the rice kernels are al dente (just tender), about 20 to 25 minutes.
If additional liquid is needed to cook rice, add water in 1/4-cup intervals until rice is cooked. Add pepper to taste. Serve immediately, sprinkled with pine nuts and parsley or sage.