Risotto with Squash
2 cups low salt chicken stock or broth
2/3 cups water
1 tbl olive oil
½ cup thin sliced leek or onion
½ cup thin sliced celery
½ cup chopped red bell pepper
¾ cup uncooked arborio rice
1 tbl chopped fresh sage (or 1 tsp dried)
2 cups (1 lb.) cubed peeled squash or one thawed package frozen winter squash (12 oz.)
½ tsp salt
1/8 tsp white pepper
½ tsp lemon juice (optional)
2 cups cubed cooked chicken (optional)
1. Simmer stock and water, keep warm over low heat.
2. Heat olive oil in 4 quart sauce pan over medium heat. Add onion and celery. Saute until translucent. Add sage and rice. Saute 1 minute. Stir in ½ cup broth, squash, salt and cook until liquid is nearly absorbed. Stir constantly. Add remaining broth, ½ cup at a time, stirring constantly, until each addition is absorbed (about 45 minutes).
3. When all broth has been added, add white pepper and optional lemon juice and/or chicken.
Serve with parmesan cheese and olives as a garnish.
2 cups low salt chicken stock or broth
2/3 cups water
1 tbl olive oil
½ cup thin sliced leek or onion
½ cup thin sliced celery
½ cup chopped red bell pepper
¾ cup uncooked arborio rice
1 tbl chopped fresh sage (or 1 tsp dried)
2 cups (1 lb.) cubed peeled squash or one thawed package frozen winter squash (12 oz.)
½ tsp salt
1/8 tsp white pepper
½ tsp lemon juice (optional)
2 cups cubed cooked chicken (optional)
1. Simmer stock and water, keep warm over low heat.
2. Heat olive oil in 4 quart sauce pan over medium heat. Add onion and celery. Saute until translucent. Add sage and rice. Saute 1 minute. Stir in ½ cup broth, squash, salt and cook until liquid is nearly absorbed. Stir constantly. Add remaining broth, ½ cup at a time, stirring constantly, until each addition is absorbed (about 45 minutes).
3. When all broth has been added, add white pepper and optional lemon juice and/or chicken.
Serve with parmesan cheese and olives as a garnish.
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