Winter Squash Risotto

2 Tbs olive oil
1/2 cup onion, chopped
1 tsp dried ground sage
2 cups Arborio rice
4 cups hot vegetable broth
1 12oz pkg frozen cooked winter squash, defrosted
1 Tbs butter
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley

1) Heat oil in heavy saucepan over medium heat. Add onion, cook until translucent.
2) Add the rice and sage, stir to coat with oil. Ladle one cup of hot broth into the rice, bring rice to a bubbling simmer.
3) Cook, stirring often until the broth is absorbed by the rice, adding more broth as needed.
4) After cooking 10 minutes, add the squash along with one cup of broth. Continue to cook, adding additional broth as needed, until rice is creamy but a little firm.
5) Add salt and pepper to taste. Stir in the butter, Parmesan cheese and parsley.

Review: I hate making risotto. It takes soooo long, with the add broth and stir step done like 10 times. This recipe was supposed to be an easy way of making risotto. Lies. It’s still constant adding of broth and stirring. This particular recipe is not all that flavorful, though I just may not like the taste of winter squash. Maybe if I used fresh sage, which the original recipe requests, it would have more flavor. Who knows, I’m not interested enough to make this again.