Butternut Squash Risotto with Crispy Sage Recipe

Name: Butternut Squash Risotto with Crispy Sage
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Yield: 4 servings
Ingredients: 1 carton Campbell’s® Chicken Broth with White Wine; 1/4 cup butter; 3 cups butternut squash (1/2 inch dice), about 1/2 a medium squash; 1 small onion, diced; 4 cloves garlic, sliced; 1 1/4 cups Italian short grain rice (arborio rice); 1 tbsp lemon juice; 1 cup grated Parmesan cheese; 16 leaves fresh sage

Ingredients

1 carton Campbell’s® Chicken Broth with White Wine
1/4 cup butter
3 cups butternut squash (1/2 inch dice), about 1/2 a medium squash
1 small onion, diced
4 cloves garlic, sliced
1 1/4 cups Italian short grain rice (arborio rice)
1 tbsp lemon juice
1 cup grated Parmesan cheese
16 leaves fresh sage

PREP TIME 15m	COOK TIME 37m	TOTAL TIME 52m
YIELD 4 servings

Instructions

In a saucepan or microwave, heat the broth until steaming; keep warm.
Meanwhile, melt 2 tablespoons of the butter in Dutch oven or large saucepan over medium heat; cook the squash and onions, stirring occasionally for about 5 minutes.
Add the garlic to pan; cook and stir for 30 seconds.
Add the rice and toast, stirring for 1 minute.
Add broth, ¼ cup at a time, stirring frequently, adding more as it is absorbed by the rice until all the stock is absorbed (about 30 minutes over medium-low heat.)
Remove from heat.
Stir in lemon juice and half of the cheese.
Season to taste.
Transfer to platter or individual bowls.
Sprinkle with remaining cheese.
Meanwhile, in small skillet, melt remaining 2 tablespoons of butter.
Add sage leaves to pan and increase heat to medium-high.
Cook, stirring gently, until sage is darkened and curled up, 2 to 3 minutes.
Top risotto with sage leaves.