Delicate and creamy, this dish is the perfect complement to an herb-roasted chicken and a crisp mesclun salad. Serve hot with a twist of coarsely ground black pepper and a generous amount of freshly grated Parmigiano Reggiano.
- 6 to 7 cups Wild Oats Organic Chicken or Vegetable Broth
- 2 tablespoons Wild Oats Butter
- 1 medium organic yellow onion, diced (about 1/2 cup)
- 1 1/2 cups organic winter squash (such as butternut or acorn), diced
- 2 cups organic Arborio rice
- 2 teaspoons sea salt
- 1/2 teaspoon ground white pepper
- 1 cup dry white wine (such as Chardonnay or Fumé Blanc)
- 1 tablespoon rubbed sage
- 1 cup Parmigiano Reggiano, grated
- Freshly cracked black pepper
In a large saucepan, heat the chicken or vegetable stock on low heat.
While the stock is warming, melt the butter in another large saucepan over medium heat. Add the onions and squash to the melted butter; stir and cook until soft. Add the Arborio rice and stir until the rice is well coated with butter. Add salt and white pepper. Add the white wine to the rice mixture and stir until absorbed.
Start adding the hot broth to the rice (about 1 cup at a time) while stirring. When it's absorbed, add a little more. Stir. Add a little more. Stir. The risotto is ready in about 20 minutes or when the rice is creamy and al dente (meaning “to the tooth” or cooked only until it has a slight resistance when bitten into).
Stir in the sage and a half-cup of the Parmigiano Reggiano. Garnish with the rest of the cheese and the cracked pepper. Enjoy immediately while hot and steamy.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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