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Risotto With Butternut Squash And Sage

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs, Dairy Italian 1 Servings

INGREDIENTS

1 Vegetable bouillon cube
dissolved in
6 c Boiling water
1 T Extra-virgin olive oil
3 T Unsalted butter, divided use
1 Onion, minced
6 Fresh sage leaves, minced
1 lb Butternut squash, 1/2
small prepared
1/2 c Dry white wine
1 1/2 c Arborio rice
1/2 c Freshly grated
Parmigiano-Reggiano
cheese
or Parmesan cheese plus
more for table
Salt and freshly ground
black pepper
8 Fresh sage leaves for
frying see note
percent calories from fat.

INSTRUCTIONS

PREP SQUASH: remove and discard stringy pulp and seeds; peel; cut into
1/2-inch cubes.  Bring vegetable broth to a simmer in a medium
saucepan. Keep it warm  over low heat. Heat oil and 2 tablespoons of
the butter in a  heavy-bottomed medium pot. Add onion and saute over
medium heat until  translucent, about 5 minutes. Stir in minced sage
and cook 30 seconds  to release the flavor. Stir in squash and cook 2
minutes, stirring  often to coat the pieces. Add the wine and 1 cup of
the warm broth  and bring to a boil. Reduce heat to low, cover and
simmer until  squash is very tender, about 25 minutes. (If the pot runs
dry, add  more warm broth as needed.) Uncover the pot and cook off any
extra  liquid. Using a wooden spoon, stir in the rice and cook for 1
minute.  Add 1/2 cup of the warm broth and cook, stirring frequently,
until  the rice absorbs the liquid. Continue adding broth in 1/2-cup
increments, stirring, until the rice is creamy and soft but still a
bit al dente, about 25 minutes. (Add hot water if you run out of
broth.) Remove the pot from the heat and vigorously stir in the
remaining 1 tablespoon butter and the 1/2 cup cheese. Add salt and
pepper to taste. Divide risotto among individual soup bowls and
garnish with fried sage leaves, if using. Serve immediately with more
grated cheese passed at the table. Makes 4 servings.  Note: You can
garnish the risotto with fried sage leaves, if you'd  like. To fry sage
leaves, heat 2 tablespoons olive oil in a small  nonstick skillet until
quite hot. Add 8 large whole sage leaves and  saute them, turning once,
until crisp. Drain on paper towels.  Nutritional information (per
serving): 513 calories, 16.9 grams fat,  8.3 grams saturated fat, 33
milligrams cholesterol, 241 milligrams  sodium,  From "The Complete
Italian Vegetarian Cookbook" by Jack Bishop  (Houghton Mifflin).
Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Oct 22,
1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3129
Calories From Fat: 1179
Total Fat: 132.5g
Cholesterol: 391mg
Sodium: 5909.5mg
Potassium: 2301.5mg
Carbohydrates: 302.9g
Fiber: 11.1g
Sugar: 18.9g
Protein: 157.3g


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