FIG, GINGER AND BUTTERNUT SQUASH RISOTTO

4 to 5 cups reduced-sodium chicken broth, divided use
5 dried figs, stems removed
1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon finely chopped fresh ginger
2 cups peeled, seeded and finely chopped butternut squash (about 12 ounces)
1 1/2 cups Arborio or Carnaroli rice
1 cup dry white wine
1/2 cup freshly grated parmesan cheese
Salt and freshly ground pepper

In a saucepan, combine 1 cup chicken broth and figs and bring to a simmer. With a slotted spoon, transfer the figs to a cutting board, finely chop and set aside.

Add the remaining 4 cups chicken broth to the pan and bring to a light simmer. Cover and keep warm over very low heat.

In a large saucepan or stockpot over medium heat, add oil. Saute the onion, ginger and squash for 5 to 8 minutes or until softened.

Add rice to the squash mixture and saute for 1 minute. Add wine and stir until almost completely absorbed.

Begin slowly adding the broth to the rice mixture, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more, 3 to 5 minutes for each addition. Continue to add broth, stirring frequently, for 30 to 40 minutes, or until the risotto has a creamy texture but is still slightly firm to the bite. You might not need to use all the liquid.

Stir figs and cheese into risotto. Season with salt and pepper and serve immediately.

Makes 4-6 servings
Source: The Great American Eat-Right Cookbook by Jeanne Besser and Colleen Doyle (American Cancer Society 2007)