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

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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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