Bob’s Butternut Squash Risotto

Recipe courtesy of listener Bob Huff of LaCrescent, MN

• 4 cups Chicken stock
• 2 tablespoons Extra virgin olive oil
• 1 cup Arborio rice
• 1 small Onion, minced
• 1 Butternut squash, peeled, cubed, cooked
• 8 Sage leaves (optional)
• 2 tablespoons Butter
• 2 tsp Salt and pepper
• 2 Garlic cloves
• ¼ cup Chopped pecans
• 1/3 cup Feta or Gorgonzola cheese

In a sauce pan bring chicken stock to boil and reduce heat. Keep warm to add slowly to risotto.

In a skillet, heat olive oil, onion and saute for two minutes. Add rice and stir till coated- one minute.

Add garlic and squash and stir 30 for seconds. Lower heat to medium and add ½ cup hot stock.

Stir well until liquid is absorbed. Continue adding stock and cook 20 to 25 minutes.

Remove from heat and add butter and salt. Top with Feta cheese and chopped pecans.

Servings: 4

Nutrition Facts