Butternut Squash Risotto with Crispy Sage
This cool-weather, wine-scented rice dish – studded with butternut squash and topped with crispy sage and Parmesan cheese – makes for a perfect and elegant holiday starter or Sunday dinner side dish.
- In a saucepan or microwave, heat the broth until steaming; keep warm.
- Meanwhile, melt 2 tablespoons of the butter in Dutch oven or large saucepan over medium heat; cook the squash and onions, stirring occasionally for about 5 minutes. Add the garlic to pan; cook and stir for 30 seconds.
- Add the rice and toast, stirring for 1 minute. Add broth, ¼ cup at a time, stirring frequently, adding more as it is absorbed by the rice until all the stock is absorbed (about 30 minutes over medium-low heat.)
- Remove from heat. Stir in lemon juice and half of the cheese. Season to taste. Transfer to platter or individual bowls. Sprinkle with remaining cheese.
- Meanwhile, in small skillet, melt remaining 2 tablespoons of butter. Add sage leaves to pan and increase heat to medium-high. Cook, stirring gently, until sage is darkened and curled up, 2 to 3 minutes. Top risotto with sage leaves.
- Buy pre-diced squash for a timesaver!
- For extra colour and flavour, sprinkle with 3 tbsp (45 mL) chopped fresh basil or parsley, if desired.
- Stir 1 cup (250 mL) frozen peas or asparagus pieces into rice in the last 3 - 4 minutes of cooking, if desired.
- Add a little extra water to risotto if the mixture seems dry. The rice should be creamy and still slightly firm in centre.
Recipe Made With
Campbell’s® Chicken Broth with White Wine
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