Perks Butternut Squash Risotto

Directions Print

1. In a large skillet, heat the oil over medium heat. Add the onion, salt and pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 4 minutes.
2. Add the the rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
3. Mix vegetable base and water according to instructions. Add the broth, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. You will use about 2 cups of vegetable broth.
4. Reduce pomegranate juice by half. Deep fry the sage leaves and crush by hand for the garnish reserve.
5. Garnish with fresh pomegranate arils, fried sage and reduced pomegranate juice.