Butternut Squash Risotto
serves 4–6
4 cups chicken broth
2 Tbsp. olive oil
1 large yellow onion, finely chopped
½ tsp. kosher salt
¼ tsp. black pepper
2 Tbsp. fresh sage, finely chopped
2½ cup butternut squash, peeled, seeded, and grated
2 large cloves garlic, minced
1½ cup Arborio rice
1 cup dry white wine
¾ cup freshly grated Parmesan
Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook until the onions begin to turn translucent. Add the sage and cook until fragrant, about 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes.
Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth 1⁄2 cup at a time and stir occasionally, waiting until it is absorbed before adding more. When all broth has been absorbed, remove from heat and stir in the Parmesan.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.
