enchanted green: my herb garden

Cooking with Herbs

Herb Recipe Index

Butternut Squash & Sage Risotto

In large saucepan, bring broth to a boil. drop in squash & simmer until squash is tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.

In large, deep skillet, heat oil & shallots over med heat. Cook, stirring often, without browning, about 2 minutes. Add rice and salt. Stir until rice is coated with oil Add wine and bring to boil over med-high heat, stirring until rice absorbs wine. Ladle 1/2c. of simmering broth into skillet and stir until absorbed. Repeat with remaining broth, 1/2 c. at a time, letting each addition be absorbed by rice before adding more liquid (about 25 minutes to do all the broth) add chard. Stir until wilted. Stir in squash, tomatoes, sage, parsley, salt & papper.

Serve, topped with cheese if desired.