Adding yogurt makes this Italian dish even more creamy and delicious than usual.
| 2 | c | butternut squash (diced, 1/4 inch cubes) |
| 12 | large sage leaves | |
| 6 | tbsp | olive oil (divided) |
| 1 | c | onion (finely diced) |
| 1 | c | Parmesan cheese (grated, divided use) |
| 2 | c | uncooked rice (arborio) |
| 2 | c | dry white wine |
| 4 | c | vegetable or chicken stock |
| 2 | c | Stonyfield Organic Fat Free Plain Yogurt |
| Salt and pepper to taste |
Preheat oven to 350°.
Toss butternut squash cubes with 1 tablespoon of olive oil salt and pepper to taste.
Roast for 15 minutes.
Remove from oven and set aside.
Over medium heat, sauté onions with remaining 5 tablespoons of olive oil for 3 minutes.
Add rice stirring continuously for 2 minutes.
Stir in 1 cup of white wine and continue cooking and stirring until wine is absorbed.
Add 1 cup of broth stirring until absorbed.
Gradually stir in the remaining wine and broth alternating until all liquid is absorbed.
Gradually add roasted squash, yogurt, sage and 1/2 cup of Parmesan cheese gently stirring until well mixed.
Remove from heat, cover for 5 minutes.
Garnish with remaining Parmesan Cheese.
This dish goes great with our Cumin Seared Scallops with Tomato Cilantro Drizzle