A rich and creamy Italian rice risotto dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.
3cupsfat free low-sodium chicken broth(use vegetable broth for vegetarian)
1cupbutternut squash puree*
1tspbutter or olive oil
2ozdry white wine
1/4cupfreshly grated Parmigiano-Reggiano
salt and fresh cracked pepper(to taste)
2cupsfresh baby arugula(for garnish)
In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started.
When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately and top with baby arugula and extra grated cheese if desired.
To make butternut squash puree, boil the squash until tender, then transfer to the blender and blend until smooth.