Ingredients

Risotto with Butternut Squash, Gorgonzola and Toasted Pecans
4 cups low-sodium chicken or vegetable stock
2 tablespoons extra-virgin olive oil
1/2 small onion , finely chopped
1 cup arborio rice
2 cloves small garlic , finely chopped
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes
8 large sage leaves , chopped
2 tablespoons butter
2 teaspoons salt
Freshly ground pepper
1/3 cup crumbled Gorgonzola
1/4 cup chopped toasted pecans

Description

Rice Recipe, Seen In O, The Oprah Magazine In December 2003

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