Squash and Golden Onion Risotto
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Ingredients
| 3 | onions, halved, then sliced | | 2 to 3 lbs. | 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 or | | water | | 1-1/2 cup | short grain rice | | 1/4 cup | red wine or | | Marsala | | 3/4 cup | white wine | | 1 tbsp. | balsamic vinegar | | Freshly ground black pepper, to taste |
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Instructions
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.
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