Butternut Risotto

Ingredients

• 1.5 cups arborio uncooked
• 4 cups butternut cubed peeled () ( 2 pounds)
• 1 cup celery thinly sliced
• 0.3 cup cooking wine dry white
• 1 tablespoon sage fresh thinly sliced
• 1 small leek trimmed cut in half lengthwise
• 2 teaspoons juice of lemon 
• 4 cups low-salt chicken broth 
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese fresh grated
• 0.5 teaspoon salt 
• 1.3 cups water 
• 0.3 teaspoon pepper white

Equipment

• sauce pan

Directions

1. Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.
2. Cut leek crosswise into thin slices.
3. Heat oil in a large saucepan over medium heat.
4. Add leek and celery, and saut 2 minutes.
5. Add rice and sage, and saut 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly.
6. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.