Butternut Squash Risotto
- Yield: 4 servings
This rich, creamy (but healthy) risotto is well worth the time and effort.
- 7ounces butternut squash, diced
- 3tablespoons olive oil
- 1 red onion, chopped
- 2cloves garlic, chopped
- 1cup brown risotto rice
- 2 1/2cups hot vegetable stock
- 1tablespoon bouillon powder
- 1 handful sage leaves
- Pinch of Himalayan pink salt
- Preheat the oven to 350°F
- Place the diced butternut squash on a baking sheet, drizzle with2 tablespoons of the olive oil, and bake for 15 minutes, until nearly tender.
- Heat the remaining olive oil in a wide-bottomed pan over mediumheat, add the onion and garlic and cook for 2–3 minutes, until softened.
- Add the rice and cook, stirring constantly, for 1 minute to coat the rice in oil, then reduce the heat and stir in 2 large ladlefuls of stock. Simmer, stirring gently, over low heat until the rice has absorbed the stock, then continue adding the stock a ladleful at a time and stirring gently until it is absorbed before adding another ladleful.
- After 30 minutes stir in the butternut squash and the chopped sage leaves, then continue to add the stock until the rice is cooked but aldente—this will take about 50 minutes. Season with a pinch of salt.
- Serve at once, garnished with whole sage leaves.
Reprinted with permission from Eating the Alkaline Way © 2013 by Natasha Corrett and Vicki Edgson, Sterling Publishing Co., Inc. Photography by Lisa Linder.