Ingredients
3cupschicken broth,fat free low-sodium, use vegetable broth for vegetarian
1cupbutternut squash puree
1tspbutter or olive oil
3clovesgarlic,chopped
¼cupshallots,chopped
1cuparborio rice
2ozdry white wine
1tbspfresh sage,minced
¼cupParmigiano-Reggiano,freshly grated
salt and fresh cracked pepper,to taste
2cupsfresh baby arugula,for garnish
Preparation
In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic, and rice.
Saute for about 3 minutes until the rice is well coated with oil or butter. Add the wine and sage and stir until it is absorbed.
Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful. Stir gently and constantly to loosen the starch and create a smooth creamy-textured liquid.
Continue this process for about 25 to 30 minutes until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used.
When all the liquid is absorbed, stir in the grated cheese and remove from heat.
Serve immediately and top with baby arugula and extra grated cheese if desired.
