Butternut Squash Risotto

== Description ==
Makes 6 servings
== Ingredients ==
* 1 butternut squash, about 1½ pounds 
* 2 tablespoons butter 
* 1 medium onion, chopped 
* 1½ cups uncooked U.S. arborio or medium-grain rice 
* 1 tablespoon chopped fresh sage 
* ½ teaspoon nutmeg 
* ¼ teaspoon cayenne pepper 
* 4½ cups chicken broth 
* ¾ cup grated Parmesan cheese 
== Directions ==
# Prick squash in several places, set in shallow baking dish; bake at 350 °F for 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into ½-inch cubes. Set aside. 
# Melt butter in large saucepan over medium-high heat. 
# Add onion; cook until onion begins to brown, about 4 to 5 minutes. 
# Add rice and sage; stir 1 to 2 minutes. 
# Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes. Remove from heat; stir in cheese. Serve immediately.
Category:Italian Recipes
Category:Risotto Recipes
Category:Butternut squash Recipes
Category:Parmesan cheese Recipes
Category:Rice Recipes