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Categories:
onions olive oil butter garlic sage vegetable broth water short grain rice red wine Marsala white wine balsamic vinegar freshly ground black pepper
Viewed: 82 - Published at: 2 years agoIngredients
- 3 onions, halved, then sliced
- 2 to 3 lb. squash (I used a turban), peeled, seeded and cut into cubes
- 2 tbsp. olive oil
- 1 tbsp. butter
- 2 to 4 cloves garlic, chopped (or more)
- 1 tsp. sage
- 5 cups vegetable broth
- water
- 1-1/2 cup short grain rice
- 1/4 cup red wine
- Marsala
- 3/4 cup white wine
- 1 tbsp. balsamic vinegar
- Freshly ground black pepper, to taste
Method
- Heat oil and butter in a large non-stick skillet.
- Add onions and garlic and and saute for 5 minutes.
- Add squash and sage.
- Cook on medium high heat, stirring often, until vegetables are golden brown with darker spots and squash is becoming tender, about 15 minutes.
- Meanwhile, heat broth.
- Add rice to squash mixture and stir for 2 minutes.
- Add red and white wines, and cook until wine reduces.
- Add balsamic vinegar.
- Lower heat.
- Start adding broth, about a cup at a time, stirring after each addition until all the broth is absorbed.
- Keep doing this until the risotto is creamy and al dente, it should take about half an hour.
- Correct seasonings (add salt if you like - I don't use it).
- Spoon into bowls, top with freshly grated parmesan and julienned fresh basil.
