1 - butternut squash, peeled and cut into a 1/2-inch dice (yields about 4 cups of diced squash)
4-5 cups - hot vegetable stock (you could use water but a stock is far more preferable for better flavor)
1/2 cup - white wine
1 tbsp - chopped fresh sage or 1 tsp - dried sage
Salt and ground black pepper to taste
How to Make Butternut Squash Risotto
Heat the oil in a saucepan and add the butternut squash, a pinch of salt and some ground black pepper.
Saute over medium-high heat, stirring frequently, for about 8 minutes or until the squash starts to soften and caramelize.
Turn down the heat to medium. Add the rice and stir it with the squash for about 1 minute until it begins to turn opaque. Season again with salt and pepper.
Add the white wine and cook, stirring, until the wine has almost evaporated.
Add 1/2 cup of vegetable stock and stir it in. Once the stock has almost evaporated, add another 1/2 cup. Repeat until the rice is cooked. It takes about 30-35 minutes. Don't forget to season again with salt and pepper at the end. The rice should not be mushy or dry and lumpy. It should be smooth and creamy.
Now add the cashew "cheese", if you're using it, and stir it in. Immediately add the sage and mix. Turn off the heat.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.