Kalyn hosts the first WHB in 2007, the event, she initiated over one year ago. For WHB # 59 I combined pumpkin with rosemary. Zorra from Kochtopf recommended also the combination of pumpkin and sage. Because of the mild winter in the north of Germany I still have sage in my garden, so I tried the
Butternut squash risotto with sage
I have to admit, that I made the risotto in the traditional way. I think this year I’ll use sage more in my kitchen. Our family begins to like the taste.
-========= REZKONV-Recipe – RezkonvSuite v1.3
Title: Microwave butternut squash risotto
Categories: Rice, Vegetarian
Yield: 4 Servings
250 grams Risotto rice, 9 oz
700 ml Hot vegetable stock, 1 1/4 pt
1 medium Butternut squash
Big handful grated parmesan, plus extra
Handful sage leaves, roughly chopped
============================ SOURCE ============================
Good Food Magazine, December 2006, p. 39
— Edited *RK* 12/29/2006 by
— Ulrike Westphal
1 Tip the rice into a large bowl, then add 500 ml of the hot
vegetable stock. Cover with cling film and microwave on High for 5
mins. Meanwhile, peel and cut the squash into medium chunks (see tip,
below). Stir the rice, then add the squash and the rest of the stock.
Re-cover with cling film, then microwave for another 15 mins,
stirring halfway, until almost all the stock is absorbed and the
rice and squash are tender.
2 Leave the risotto to sit for 2 mins, then stir in the parmesan and
sage. Serve topped with more, grated cheese.
:PER SERVING 313 kcalories, protein 10g, carbohydrate 66g, fat 3g,
saturated fat 1 g, fibre 4g, sugar 9g, salt 1.04g
: PREP 5 mins
:COOK 20 mins
: good source of vitamin C
: counts as 1 of 5-a-day
:TIP: To prep a butternut squash, cut off the top and bottom, then
cut in half. Peel with a small, sharp knife, scoop out seeds with a
spoon, then cut the flesh into chunks.