Prep time 10 minutes
Cooking time 1 hour
Serves 6
INGREDIENTS
1 medium Butternut Squash (about 1 lb fresh or frozen)
12 fresh Sage leaves
salt and pepper
2 tbsp Butter (or Olive Oil)
7 cups Chicken Stock
½ cup Nobska Cranberry Blush
2 cups Arborio rice
3/4 cup grated Parmesan Cheese
½ cup dried sweetened Cranberries
½ cup Pine Nuts
DIRECTIONS
Peel and dice the squash. Place in a sauce pot and add a few sage leaves, salt, and 1 cup chicken stock. Cook until tender, about 10 min. Chop 6 sage leaves and the onion finely.
In a second pot heat the rest of the chicken stock.
Melt the butter and sauté the chopped sage, and onion for 5 min. Add the rice and a pinch of sale and stir over low heat 3 min. Turn up the heat to high and pour in the wine. Simmer 3 min then add just enough of the hot chicken stock to cover the rice. Stir and reduce the heat to low. Stir frequently. After 15 min stir the cooked squash into the rice with 2 tbsp butter and the Parmesan Cheese. Continue cooking on low heat 3-5 min. Mix in the cranberries and pine nuts just before serving. Serve warm with Parmesan Cheese, Sage leaves and cranberries as a garnish.
Recipe courtesy:
Cape Cod Winery
681 Sandwich Rd
E. Falmouth, MA 02536
508-457-5592
www.capecodwinery.com
