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Published: 11/6/2007

Butternut Squash Risotto

3 tablespoons olive oil

cup minced onion

2 cups Arborio rice

4 ounces white wine

2 cups butternut squash, seeded and cut into -inch dice

4 cups vegetables stock, simmering

3 tablespoons fresh sage, chopped

4 ounces butter

1 cup chevre cheese

Salt and pepper

Heat cast iron 5-quart Dutch oven (enamel cast iron is perfect) or other stove-top safe Dutch oven over medium heat. Add olive oil and the onion and sweat until translucent. Be careful not to brown. Add the rice and stir to coat with olive oil. Add white wine and simmer stirring continuously. When wine is completely absorbed, add butternut squash and a third of the stock and stir to absorb. Continue to simmer and stir and add remaining stock in two more batches. Continue to stir until all of liquid is almost absorbed. Fold in sage, butter, and chevre. Season to taste with salt and pepper and serve.

Yield: 6 servings

Source: Chef Michael Symon of Lola and Lolita, Cleveland and Parea, New York City



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