Risotto With Butternut Squash And Sage

• 3 T. sweet butter
• 4 cups 1/2-3/4 inch cubes butternut squash
• 1 1/2 tsp. light brown sugar
• 3 c. chicken broth
• 3 c. beef broth
• 3 slices bacon cut in 1 inch pieces
• 3/4 c. chopped shallots
• 1 tsp. chopped sage
• 3/4 tsp chopped thyme
• 2 c. arborio rice
• 1/3 c. Reisling wine
• 2 T. chopped italian parsley
• freshly grated parmesan cheese

1. One day ahead,melt butter in nonstick skillet. Add squash, sprinkle with sugar, then salt and pepper. Saute 6 minutes. Cover, cook, stirring often 5 minutes. Uncover, saute until brown but still holding shape, about 8 minutes. Cover, chill. Bring to room temperature before using.
2. Risotto: Combine broths in large pan and heat to simmer. Heat oil in large skillet, add bacon and saute until turning brown. Add shallots, cook4 minutes, mix in sage and thyme, stir 1 minute. Add rice, saute about 4 minutes, add wine and stir until evaporates, about 1 minute. Add broth 1 cup at a time, stirring until absorbed before adding more. Cook until risotto is just tnder and creamy. Add squash, parsley, salt and pepper. Cook until squash is heated 1-2 minutes. Dish into large bowl, sprinkle with more parsley and pass with cheese.

sweet butter, butternut squash, light brown sugar, chicken broth, beef broth, bacon, shallots, sage, thyme, arborio rice, reisling wine, italian parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/risotto-with-butternut-squash-and-sage-50016726 (may not work)