COTTAGE GROVE HOUSE

Autumn is here and what a perfect evening for a steamy bowl of butternut squash risotto and a glass (or two) of Sauvignon Blanc.

I n g r e d i e n t s

• 1 medium large butternut squash, peeled and cut into 1/2″ cubes
• 1 large purple onion
• 4 tablespoons olive oil, divided
• 2 tablespoons fresh thyme, chopped
• 2 cups arborio rice
• 2 quarts of stock (chicken or vegetable)
• 3/4 cup of Grana Padano cheese, grated
• 3/4 cup of fresh basil, chopped

M e t h o d

Heat 3 tablespoons olive oil in large pot over medium-high heat.  Add squash and sauté until beginning to soften and brown around edges, about 15 minutes. Transfer squash to medium bowl and set aside.  Reduce heat to medium and add remaining tablespoon of oil, purple onion and thyme.  Stir until tender but not brown, about 5 minutes.   Add risotto and stir to coat for one minute.   Add 1 large ladle of  broth and simmer until absorbed, stirring frequently, 3 to 4 minutes.  Continue adding remaining broth by ladle, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes.  Return butternut squash to the pot.  Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes.  Remove from heat.  Stir in basil and 3/4 cup freshly grated Grana Padano or Parmesan cheese.  Season to taste with salt and pepper. Transfer to large bowl and serve with additional Grana Padano cheese.

Serves 4.