Butternut Squash Risotto

3
Susan McGreevy

By
@smcgreevy

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

Blue Ribbon 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. The Test Kitchen


Rating:

★★★★★ 8 votes

Comments:
Serves:
4
Prep:
45 Min
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

How to Make Butternut Squash Risotto

About Butternut Squash Risotto

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




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