Butternut Squash Risotto

Susan McGreevy

By
@smcgreevy

I love Risotto and I am always looking for recipes. It has such creaminess without the cream!


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Comments:

Serves:

4

Prep:

45 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Risotto is always a bit labor-intensive... but SO worth it! This recipe is a terrific example of how good homemade risotto can be.

NOTE: We used a total of 4 cups of chicken stock... Use more or less to your liking.

Ingredients

2 Tbsp
olive oil, extra virgin
1 medium
onion, chopped
2 Tbsp
sage, fresh, chopped
1 small
butternut squash, peeled, seeded and grated or finely chopped
1 clove
garlic, minced
1 1/2 c
arborio rice
1 c
dry white wine (always use wine you would drink when you cook)
salt and pepper to taste
1/2 c
parmesan cheese
4 c
chicken stock, light

Directions Step-By-Step

About this Recipe

Course/Dish: Pasta Sides, Rice Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Rice Reinventions