- 1 small butternut squash (about 1 1/2 pounds)
- 7 cups chicken stock
- 1/2 cup water
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 1 teaspoon minced peeled fresh gingerroot
- 3 tablespoons butter
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine, such as Pinot Grigio or Pinot Gris
- 2 tablespoons chopped fresh chives
- 2 leaves fresh sage, chopped
- Grated or shaved Parmesan
Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Bake squash in middle of oven until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarsely.
In a saucepan bring stock and water to a simmer and keep at a gentle simmer. In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring until absorbed. Stir in 1/4 cup stock and stir constantly at a simmer until absorbed.
Continue simmering and adding stock, about 1/4 cup at a time, stirring constantly and allowing each addition to be absorbed before adding next, until about half of stock has been added.
Stir in diced and chopped squash and continue simmering and adding stock in same manner until rice is tender and creamy but still al dente, about 18 minutes. (You may not need to use all of the stock).Stir in chives, sage, and salt and pepper to taste.
Spoon risotto into a serving bowl and garnish with chives and Parmesan. Serves 4 to 6 as a side dish.