Less stirring is required of this version of risotto featuring cubes of tender-cooked butternut squash, fresh sage, nutmeg, cayenne pepper and Parmesan cheese.

Butternut Squash Risotto

1 butternut squash, about 1 1/2 pounds
2 tablespoons butter
1 medium onion, chopped
1 1/2 cups uncooked U.S. arborio or medium grain rice
1 tablespoon chopped fresh sage
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 1/2 cups chicken broth
3/4 cup freshly grated Parmesan cheese

1. Prick squash in several places, set in shallow baking dish; bake at 350°F (175°C) 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into 1/2-inch cubes. Set aside.
2. Melt butter in large saucepan over medium-high heat. Add onion; cook until onion begins to brown, about 4 to 5 minutes.
3. Add rice and sage; stir 1 to 2 minutes. Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes.
4. Remove from heat; stir in cheese. Serve immediately.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.