Butternut Squash Risotto

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

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

The Cook

Susan McGreevy Recipe
x2
Lightly Salted
Port Jeff Station, NY
smcgreevy
Member Since Oct 2011
Susan's notes for this recipe:
I love Risotto and I am always looking for recipes. It has such creaminess without the cream!
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Kitchen Crew
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.

Comments

1-5 of 42 comments

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user Kitchen Crew JustaPinch - Mar 9, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Mar 9, 2012
I shared a photo of this recipe. View photo
user deb baldwin messinthekitchen - Mar 9, 2012
Congratulations Susan, on your first blue ribbon!
user Caela M Stervander Caela - Jun 3, 2012
I recently ate Butternut squash risotto and it was so good, been the only thing on my mind since, lol. Can't wait to try this recipe, it looks great!!! :)
user Kris Downs Gr8cookie - Sep 28, 2012
This looks so good. I have tried a similar recipe and was pleased with the results. Like the author said "don't rush". It does take time and works best as a side for meat that can "wait" until the risotto is perfect.

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