Butternut Squash Risotto with Leeks and Sage

I know I just posted a recipe for Spaghetti Squash a couple of weeks back but this risotto turned out so well that I couldn’t resist! Plus this winter vegetable is soooo good for you!

Butternut squash is typically pear-shaped, nude or light peach in color with a smooth texture. The flesh is a vibrant yellow-orange and contains seeds and fibers within the fatter or bulbous portion of the vegetable. It is packed full of anti-oxidants, including Vitamin A which keeps the skin and mucous membrane cells healthy. Vitamin A is also essential for vision and some studies show that Vitamin A can prevent and protect against lung and oral cavity cancer.

In addition to Vitamin A, butternut squash is also rich in fiber, and B Vitamins such as folate, riboflavin, niacin, thiamin, and pyridoxine. Wait! There’s more! This nutrient-dense veggie also contains an abundance of minerals like iron, zinc, potassium, and phosphorus and is known for lowering cholesterol. Eat up!

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed

4 cups of vegetable stock *

1 ½ cups of Arborio rice

1-2 leeks, thinly sliced

2 tablespoons to EVOO

1 tablespoon of chopped fresh sage

½ cup Parmesan cheese (substitute nutritional yeast if vegan)

Sea salt

Black pepper

Directions:

Pour the vegetable stock in a large pot with a cover and bring to a boil. Add the cubed squash, turn down the heat, and let simmer until the squash is tender when poked with a fork. If the squash is tender before adding it to the risotto, remove with a slotted spoon to a bowl for later use.

Meanwhile, add the EVOO to a large bottom pot, deep skillet, or Dutch oven and sauté the leeks over medium heat for approximately five minutes. Next add the Arborio rice and cook for three minutes or until lightly toasted and covered in oil. Add ½ cup of vegetable stock at a time to the pan of rice and continue to stir until stock is absorbed. Continue until the rice is cooked through, al dente, and a creamy consistency (approximately 30 minutes). Turn off the heat and add sea salt and pepper (to your liking). Mix in the squash, sage, and Parmesan cheese. Stir and serve!

* You may not use all of the stock.