Butternut Risotto

Ingredients

• 4 cups low-salt chicken broth
• 1 1/3 cups water
• 1 small leek, trimmed and cut in half lengthwise
• 1 tablespoon olive oil
• 1 cup thinly sliced celery
• 1 1/2 cups uncooked Arborio or other short-grain rice
• 1 tablespoon thinly sliced fresh sage
• 1/3 cup dry white wine
• 4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds)
• 1/2 teaspoon salt
• 1/3 cup grated fresh Parmesan cheese
• 2 teaspoons lemon juice
• 1/4 teaspoon white pepper

Preparation

1. Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.
2. Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and sauté 2 minutes. Add rice and sage, and sauté 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.