Make creamy Parmesan-laced risotto the easy way—in the oven—and flash-fry herbs for a showy garnish.
4 cups lower-sodium chicken broth
4 tablespoons butter
2 cups diced peeled butternut squash (1 small squash)
1 medium onion, chopped (about 1 cup)
2 cups Arborio rice
1/2 cup dry white wine or additional lower-sodium chicken broth
1/2 teaspoon salt
3/4 cup hot water
1/2 cup plus 6 tablespoons grated Parmesan cheese, divided
Crisp fried sage (recipe follows)
1. Heat oven to 425°F. Bring broth to a simmer in medium saucepan over medium-low heat.
2. Meanwhile, melt butter in Dutch oven or large pot over medium heat. Cook squash and onion 5 minutes or until onion is softened, stirring occasionally. Stir in rice; cook and stir 1 minute or until heated through. Add wine; cook 1 to 2 minutes or until absorbed. Stir in broth and salt; bring to simmer.
3. Bake, covered, 20 minutes or until rice is tender but still slightly firm to the bite. Stir in enough water to make creamy. Stir in 1/2 cup of the cheese.
4. Spoon into 6 shallow bowls; sprinkle each with 1 tablespoon cheese and sage leaves.
6 (1-cup) servings
Crisp Fried Sage
Done in a flash, these delicately crisp leaves are perfect as a garnish. Feel free to use the same method on other herbs.
18 to 24 sage leaves
2 tablespoons canola oil
Rub or brush 6 of the sage leaves very lightly with oil; arrange in single layer on microwave-safe plate. Microwave on high 1 minute or until crisp. Repeat with remaining leaves and oil.
Alternate method: Heat 1 cup canola or vegetable oil in small skillet over medium-high heat until shimmering (about 365°F.). Add 3 to 4 sage leaves; fry 5 to 10 seconds or until curled and beginning to crisp. Remove with slotted spoon; drain on paper towel. Repeat with remaining leaves.