¼ c. olive oil2 c. Arborio rice 4 c. chicken stock, hot 1 sm. winter squash (Red Kuri, butternut, acorn, Delicata), peeled, seeded & diced ¼" ½ c. freshly gated parmesan 1 med. onion, cut into ¼" dice ½ c. white wine ½ stick unsalted butter Fresh sage (Optional)
In a 12-14" skillet, heat olive oil over med. heat. Add onion & squash, cooking until onion has softened & is translucent but not browned (about 8-10 mins.). Add rice & stir with a wooden spoon until toasted & opaque (about 3-5 mins.). Add wine to toasting rice & then add 4-6 oz. of hot stock. Cook, stirring until the liquid is absorbed. Continue adding stock a ladle at a time, waiting until liquid is absorbed before adding more. Cook until rice is tender & creamy but still a little al dente (about 15 mins.). Stir in butter & cheese until well mixed. You can also add 1 tsp. of finely-chopped sage, if desired. Serve on warmed plates & sprinkle with extra Parmingiano-Reggiano. Garnish w/sage, if desired.
Recipe adapted from a Food Network TV show , submitted by member Winnie Chen