Image from GastronomyBlog.com
Risotto is a flexible dish that can be made with almost anything you have on hand. This recipe uses in-season vegetables like squash and carrots in two forms, pureed and diced into small pieces.
1 cup autumn vegetables (squash, carrots, parsnips), peeled and cut into ½ inch pieces
1 cup Arborio rice
½ cup dry white wine
4 cups low sodium chicken or vegetable stock
1 cup Simple Squash Puree (see recipe)
1 tablespoon butter
1/3 cup grated Parmesan cheese
1 tablespoon fresh sage, plus more for garnish
1. In a small pot bring the stock to a simmer. In a medium saucepan, melt the butter over medium heat. Add the vegetables and a large pinch of salt. Cook, stirring often, until the edges soften, about 6-8 minutes. Add the rice and cook until the rice becomes fragrant, about 5 minutes. Add the wine and cook until almost all liquid has evaporated, 2-3 minutes.
2. Reduce the heat to medium low and ½ cup of the hot broth. Cook, stirring, until almost all the liquid has evaporated. Add the remaining broth, ½ cup at a time, stirring until the liquid is absorbed before adding more, 35 to 40 minutes total.
3. To finish, stir in the puree, Parmesan cheese and sage. Adjust the seasoning with additional salt and serve immediately.