Butternut Squash Risotto
|Cooking Method:||Stove Top|
|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|
I love Risotto and I am always looking for recipes. It has such creaminess without the cream!
(See Susan's Original Version of Recipe)
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.
Meanwhile heat chicken stock in a saucepan and keep simmering.
When all of the stock is incorporated, remove from the heat and add the parmesan cheese. Bon Appetito!