Susan McGreevy Recipe

Butternut Squash Risotto

By Susan McGreevy smcgreevy


Recipe Rating:
Serves:
4
Prep Time:
Cooking Method:
Stove Top

Susan's Story

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

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

About this Recipe

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

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42 Comments

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Thea Pappalardo Sassy01
Oct 25, 2013
We just finished dinner and I have to tell you....This recipe rocks!!! Although it takes a while, it is not difficult. It was my first try at risotto and I'm not afraid of it any longer. Gordon Ramsey would be proud of me :D
user
Thea Pappalardo Sassy01
Oct 25, 2013
I tried this recipe and say it's Family Tested & Approved!
user
Char H Charh00
Aug 14, 2013
This sounds really good. Since I am not a fan of sage what other seasoning can I use to replace the sage?
user
Lily Moritz SugarNSpiceLily
Jan 25, 2013
That's cool. Thank you!
user
Wendy Rusch snooksk9
Jan 25, 2013
It's not my recipe, but as far as I can tell from the recipe, there is no reason why you couldn't Lily. :o)