Instructions: * Original was 3 tbsp butter

Optional: 8 large fresh sage leaves for frying (see note)

PREP SQUASH: remove and discard stringy pulp and seeds; peel; cut into 1/2-inch cubes.

1. Bring vegetable broth to a simmer in a medium saucepan. Keep it warm over low heat.

2. Heat oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add onion and saute over medium heat until translucent, about 5 minutes. Stir in minced sage and cook 30 seconds to release the flavor.

Stir in squash and cook 2 minutes, stirring often to coat the pieces.

3. Add the wine and 1 cup of the warm broth and bring to a boil. Reduce heat to low, cover and simmer until squash is very tender, about 25 minutes. (If the pot runs dry, add more warm broth as needed.) Uncover the pot and cook off any extra liquid.

4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of the warm broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in 1/2-cup increments, stirring, until the rice is creamy and soft but still a bit al dente, about 25 minutes. (Add hot water if you run out of broth.)

5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/2 cup cheese. Add salt and pepper to taste.

Divide risotto among individual soup bowls and garnish with fried sage leaves, if using. Serve immediately with more grated cheese passed at the table.

Makes 4 servings.

Note: You can garnish the risotto with fried sage leaves, if youd like.

To fry sage leaves, heat 2 tablespoons olive oil in a small nonstick skillet until quite hot. Add 8 large whole sage leaves and saute them, turning once, until crisp. Drain on paper towels.

Mifflin).

NOTES : I have not tried this recipe - but its a jack bishop. Ive tried his recipes in the past and can recommend him.

Jack uses alot of butter in this recipe. Id use some - - I usually try about 1 teaspoon per serving.

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