Butternut Squash Risotto

4 cups    vegetable stock
5 tsp     olive oil
2         shallot
1 cups    Arborio rice
1 cup     Chardonnay
2 cups    Butternut squash
1/2 tsp   Nutmeg
8 leafs   fresh sage
15 threds saffron
1/2 cup   Parmigiano Reggiano

In on pan simmer 4 cups stock,  1 cup butternut squash (thin sliced), 4 sage leafs (chopped).
In second pan saute 2 shallots (thin sliced), 1 cup butternut squash (thin sliced) until soft 3-4 minutes.
Add rice, 4 leafs sage (choped) saute 1 minute.
Add Chardonnay saute 1 minute.
Add simmering stock 1 cup at a time until absorbed by rice (15-20 minutes).
stir in nutmeg and Parmigiano.

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