Risotto With Butternut Squash And Leeks

Recipe Ingredients

1		Butternut squash - (abt 2 lbs) - peeled, seeded, (large)
		And cut into 1/2" pieces
4 tablespoons	60ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Chicken stock - (about) - (about)
		= (or canned low-salt chicken broth)
3		Leeks, white and pale green parts only - thinly sliced (large)
2 cups	320g / 11oz	Arborio rice or medium-grain rice
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Whipping cream
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
2 tablespoons	30ml	Chopped fresh sage

Recipe Instructions

Preheat oven to 400 degrees. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and saute until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.

Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

This recipe yields 6 first-course or 4 main-course servings.

Source:
Bon Appetit, December 1999

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