Another Diva Dinner Success
The Dinner Divas made Butternut Squash Risotto from Real Simple recipes and it was great, but it took longer than they said it would, and required more liquid. Here's their recipe, with modifications:
Warm 6 cups low-sodium chicken broth over low heat.
Meanwhile, heat 2 T. olive oil in a large saucepan over medium heat. Add 1 large yellow onion (chopped), 1/2 t. kosher salt, 1/4 t. black pepper and cook for 4 minutes.
Add 2 T. fresh sage (finely chopped) and cook for 1 minute. Add 1 small butternut squash (grated) and 2 cloves garlic (minced) and cook until the squash begins to soften, about 3 mintues.
Add 1 1/2 c. Arborio rice and cook for 3 minutes, stirring constantly.
Add 1 c. dry white wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes.
Add the warmed broth, 1/2 cup at a time, stirring occassionally and waiting until it is absorbed before adding more. It takes about 30 to 45 minutes.
Remove from heat and stir in 1/2 c. Parmesan cheese (grated). Serve right away.
It was terrific. We also had an arugula and mixed green salad (dressed with olive oil and balsamic vinegar), some home-made olive bread, and lots of wine. For dessert: lemon pound cake, Trader Joes' French Vanilla yogurt with crumbled Triple-Ginger Snap cookies, and an assortment of dark chocolate squares.
Divas rule!
(Illustration from the Housewives Tarot deck by Kepple and Buffum)
9:39:20 AM 
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