RISOTTO WITH BUTTERNUT SQUASH (source unknown) Makes 4 servings
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1 vegetable bouillon cube 5 cups boiling water Stir bouillon cube into the boiling water in a medium saucepan. Keep it at a simmer. 1 tablespoon extra-virgin olive oil 1 medium onion, minced 6 large fresh sage leaves, minced 1/2 small butternut squash (about 1 pound), stringy pulp and seeds discarded, peeled and cut into 1/2-inch cubes Heat oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add onion and saute over medium heat until translucent, about 5 minutes. Stir in minced sage and cook 30 seconds to release the flavor. Stir in squash and cook 2 minutes, stirring often to coat the pieces. 1 cup of the broth 1/2 cup dry white wine Add the wine and 1 cup of the warm broth and bring to a boil. Reduce heat to low, cover and simmer until squash is very tender, about 25 minutes. If the pot runs dry, add more warm broth as needed. Uncover the pot and cook off any extra liquid. 1 1/2 cups Arborio rice, uncooked More of the broth. 1/2 cup at a time Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of warm broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in 1/2-cup increments, stirring, until the rice is creamy and soft but still a bit firm but tender to the bite, about 25 minutes. (Add hot water if you run out of broth.) 1 tablespoon unsalted butter 1/2 cup freshly grated parmesan cheese Salt and pepper Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/2 cup cheese. Add salt and pepper to taste. More grated cheese Serve immediately with more grated cheese passed at the table.