Butternut Squash Risotto with Sage

from Williams-Sonoma Vegetables

Ingredients

2-3 cloves garlic, chopped
salt
1 small butternut, winter squash or pumpkin
3-4 c. vegetable or chicken stock
4 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1 yellow onion, chopped
1 ½ c. Arborio rice
5 fresh sage leaves, finely shredded
1 ½ c. dry white wine
pinch of nutmeg
pepper
¾ - 1 c. grated Parmesan cheese

Directions

1. In a small bowl, use a fork to crush the garlic and add a little salt. Halve the squash and scoop out the seeds and fibers. Peel the halves, then cut one half into ½-inch dice and coarsely shred the remaining half using the large holes of a grater-shredded or a food processor.
   
2. Pour the stock into a saucepan, bring to a simmer over medium heat and adjust the heat to maintain a gentle simmer.
   
3. In a large, heavy saucepan, melt half the butter with the olive oil over medium heat. Add the diced squash and the onion and sauté until softened, 5-7 mins. Raise the heat to medium-high, add the rice, and cook, stirring until the kernels are coated with the butter and oil and are opaque, 3-5 mins.

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