Risotto With Butternut Squash And Arugula

1. 1

   For Squash:.

2. 2

   Preheat oven to 450 degrees.

3. 3

   Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt.

4. 4

   Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes (you might actually need to do it a little longer).

5. 5

   Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices and chop into 1/2-inch pieces, discarding skin.

6. 6

   For Risotto:.

7. 7

   Start risotto after squash has been roasting 40 minutes:.

8. 8

   Bring broth to a simmer and keep at a bare simmer, covered.

9. 9

   Meanwhile, cook the onion in the butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes.

10. 10

    Add rice, garlic, and cumin and cook, stirring, 3 minutes.

11. 11

    Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed.

12. 12

    Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.).

13. 13

    Stir in 1/2-inch squash pieces, then stir in cheese, sage, and arugula and salt and pepper to taste. Then simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.).

14. 14

    Serve risotto immediately, spooned over reserved squash slices.

* Per serving · 4 servings · Values may vary.