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SQUASH RISOTTO
Deb Teujillo, a Key West chef, shared this recipe with me.
2 tablespoons olive oil
1 medium white onion
2 cups Arborio rice
6 cups vegetable stock
1 butternut squash, peeled and cubed
1 tablespoon ground sage
1 teaspoon salt
1 teaspoon pepper
Sauté onion in the oil until glossy. Add rice and sauté until covered
with oil. Heat vegetable stock and add it to the rice pot, 1/2 cup at a
time, making sure it is completely absorbed before adding the next cup.
Stir constantly. Meanwhile, steam squash until tender. When rice is
cooked add squash, sage, salt, and pepper and cook for a few more
minutes to blend the flavors.
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