Risotto with Butternut Squash

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In saucepan bring stock to boil, then reduce heat to low.

Step 2

In large, heavy-bottomed saucepan over medium-high flame, heat the oil. Add the onion. Sauté for 2 minutes, stirring constantly.

Step 3

Add the rice. Stir until well coated, about 1 minute.

Step 4

Add garlic and squash and continue stirring 30 seconds. Lower heat to medium and add 1/2 cup hot stock.

Step 5

With wooden spoon, stir until liquid is absorbed, but rice not sticking to pan.

Step 6

Continue adding stock 1/2 cup at a time until absorbed, about 20 - 25 minutes or until rice is tender.

Step 7

Remove from heat. Add sage, butter and salt, season with pepper. Stir to combine. Place risotto in serving bowl and top with Gorgonzola and pecans.