Butternut Squash Risotto

makes 8 servings as a generous first course

Recipe Ingredients

1 1/2 cups cooked and mashed butternut squash
2 cups Arborio rice
7 cups water, chicken or vegetable broth
1 cup dry white wine
1/2 cup minced sweet onion
3 oz. butter
1 tbsp. lemon juice
1 tsp. chopped fresh sage
1 cup grated Gruyere cheese
1 tbsp. chopped fresh parsley


Heat water or broth in a pot to a gentle simmer. Melt butter in a
saucepan; cook minced onion until softened. Add the rice to the pot
and stir to coat the rice with the butter. Add the white wine and
simmer until liquid is almost evaporated. Add broth gradually,
stirring repeatedly until the liquid is almost absorbed before adding
the next portion. Not all the liquid may be needed.

After about 15 minutes of simmering, taste for doneness. Rice should
retain a slight bite. Risotto is done when just tender and creamy.
Add squash, lemon juice, herbs and cheese, and stir until cheese is
melted. Serve immediately.