This recipe was inspired by the abundance of squash at our local farmer’s market.
- 1 medium butternut squash, steamed- WITH the seeds
- 5 cups of water
- 1 onion, diced
- 1 T olive oil
- 1 cup Arborio rice
- 1 package fresh sage, chopped
Blend the steamed squash with the water in the Vitamix until it become a steamy hot liquid. Saute the onion in the olive oil until translucent, about 2 minutes. Add the dry rice and saute a minute or two until the rice is coated with the oil and the onions. Add the steamy hot squash liquid a cup at a time until it is absorbed, stirring constantly over medium heat.
When the liquid is absorbed and the risotto is cooked, add the sage and serve. Garnish with sage leaf.
(You can also add chopped veggies to this dish if you’d like to serve it as an entree)