Winter can be tough if you are trying to buy from the farmstand, but winter squash keeps the possibilities alive and the options delicious. Butternut squash risotto is delicious enough, but add a little white truffle oil and it becomes something even more special. I have adapted a recipe from Martha Stewart and made it friendly for vegetarians or those who are lactose intolerant.
1 tablespoon olive oil
1 1/2 pounds butternut squash, peeled, seeded, and minced into tiny bits.
Some great sea salt and fresh ground pepper
1 cup Arborio rice
1/2 cup dry white wine
3 cups of garden stock or chicken stock or two cans of organic stock of choice (14 1/2 ounces each), mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish (optional)
1 teaspoon chopped fresh sage, plus more for garnish
1 teaspoon of white truffle oil
1.In a medium heavy-bottom saucepan, heat oil over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
2.Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3.Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4.Stir in Truffle oil, Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan if desired.
Sauté some winter greens and serve along side for a complete dinner.