Vegetarian/Squash Risotto
| A: | 2T butter |
| 1 onion, chopped | |
| salt, pepper | |
| B: | 1 squash (butternut), cubed |
| 2T sage | |
| C: | 1 1/2C rice |
| D: | 1/2C white wine |
| E: | 4C chicken stock |
| F: | 1/2C parmesan cheese |
| 1. | Saute (A) until translucent. Add (B) and saute 2 more minutes. Cover and reduce heat to low, simmer for 15 minutes or until squash softens. |
| 2. | Add (C) and cook, stirring frequently, for 3 minutes. |
| 3. | Add (D) and stir until absorbed. |
| 4. | Add (E) gradually, waiting until absorbed before adding more. |
| 5. | Remove from heat and stir in (F). Serve. |