Good Housekeeping One-Dish Meals

Butternut-Squash Risotto
with Sage

This requires a lot of attention at the range, but it’s worth it. If you can, use Arborio rice—it makes the dish extra creamy (see photo).

PREP 20 minutes COOK 50 minutes MAKES 4 main-dish servings

1 large butternut squash

(2½ pounds), peeled

1 can (13¾ to 14½ ounces) chicken

or vegetable broth

1 tablespoon butter or margarine

¼ teaspoon coarsely ground

black pepper

3 tablespoons chopped fresh sage

1 teaspoon salt

2 tablespoons olive oil

1 small onion, finely chopped

2 cups Arborio rice (Italian shortgrain

rice) or medium-grain rice

cup dry white wine

½ cup grated Parmesan cheese

1. Cut enough squash into ½-inch chunks to equal 3 cups. Coarsely shred enough remaining squash to equal 2 cups; set aside.

2. In 2-quart saucepan, heat broth and 4 cups water to boiling over high heat. Reduce heat to low to maintain simmer; cover.

3. In 5-quart Dutch oven or saucepot, melt butter over medium heat. Add squash chunks, pepper, 2 tablespoons chopped sage, and ¼ teaspoon salt. Cook, covered, stirring occasionally, 10 minutes or until squash is tender. Remove squash to small bowl.

4. To same Dutch oven, add oil, shredded squash, onion, and remaining ¾ teaspoon salt and cook, stirring often, until vegetables are tender. Add rice and cook, stirring frequently, 2 minutes. Add wine; cook until absorbed. Add about ½ cup simmering broth to rice, stirring until liquid is absorbed.

5. Continue cooking, adding remaining broth, ½ cup at time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes (risotto should have a creamy consistency). Stir in squash chunks, Parmesan, and remaining 1 tablespoon chopped sage and heat through.