Recipe15

Ingredients:

2 Cups Chopped Butternut Squash

½ cup chopped onions

One cup of Italian short grain rice

One Cup of Short Grain Italian Rice (Risotto)

2 Tbs. Olive Oil

Salt and Pepper

Vegetable stock (see below) or Chicken Stock

Parmesan Cheese

Fresh Sage

Vegetable stock: 2-3 sticks of celery, 2 carrots, 2 onions cut in half sautéed
for five minutes and then add water and boil for two hours.

Directions:

Chop butternut squash and roast in 350 degree oven with olive oil and a pinch
of salt for an hour. Add to non-stick pan some chopped onions, add butternut
squash. Sautee until onions are clear and squash has a little bit of color. Add
one cup Italian rice. Add couple pinches of salt and sautee for couple second-
rice will get clear. Add one cup at time of vegetable stock or chicken stock
and stir for about 20 minutes until it dissolves. As you see the liquid dissolve-
add another cup of vegetable stock. Add ¼ cup of grated parmesan cheese.
Add chopped sage and a little bit of fresh pepper. Add a little bit of stock. Stir
and plate. Garnish with some fresh sage and top it off with some shaved
parmesan cheese. Bon Appetit!