Butternut Risotto

• 4 cups low-salt chicken broth
• 1 1/3 cups water
• 1 small leek, trimmed and cut in half lengthwise
• 1 tablespoon olive oil
• 1 cup thinly sliced celery
• 1 1/2 cups uncooked Arborio or other short-grain rice
• 1 tablespoon thinly sliced fresh sage
• 1/3 cup dry white wine
• 4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds)
• 1/2 teaspoon salt
• 1/3 cup grated fresh Parmesan cheese
• 2 teaspoons lemon juice
• 1/4 teaspoon white pepper

1. Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.
2. Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and saute 2 minutes. Add rice and sage, and saute 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.

lowsalt, water, lengthwise, olive oil, celery, rice, sage, white wine, butternut, salt, parmesan cheese, lemon juice, white pepper

Taken from www.myrecipes.com/recipe/butternut-risotto (may not work)