Ingredients
Method
- Peel, deseed, and dice the butternut squash. Add it to a pot of boiling water and boil for 6-8 minutes until tender. Drain, and set the squash aside.
- In a large pot, bring the vegetable broth to a boil, then lower heat to simmer.
- Dice the onion and sage leaves. In a large saucepan, heat the olive oil, then add onion. Cook 1 minute, stirring frequently. Sprinkle onion with sugar and cook 2-3 minutes more until browned. Add sage and cook 1 more minute over medium heat.
- Pour a bit more oil into the pan if needed. Push the onion-sage mix to the side and add the rice to the empty side, stirring constantly until browned (about 1 minute).
- Now, add the wine to the rice, and stir until it is absorbed.
- Gradually, one spoonful or ladle full at a time (about half cup at a time), add the vegetable broth, stirring until each half cup is absorbed by the rice. Once the rice absorbs the liquid, add another 1/2 cup. You should stir it frequently but if you need to step away for a bit you can. Just don't step away too long or the rice can stick.
- Continue adding liquid to the rice and onion sage mixture, stirring frequently. Keep the mix over low-medium heat and uncovered. It will take about 30-40 minutes to absorb all of the liquid and cook the rice. If you need more liquid, heat water to boiling in a kettle and add it a little at a time. Taste the rice to make sure it is tender and creamy.
- When rice is tender and creamy, stir in the butternut squash you had set aside. Heat on low for 1 minute longer. Add salt and pepper, or just pepper, to taste.
- Serve warm as is for a vegan dish or add Parmesan cheese if desired.
Notes
Fresh sage adds wonderful taste to this dish but if you don't have fresh sage, substitute 1 tablespoon of dried sage.