Butternut Squash Risotto

Butternut Squash Risotto
Photo by John Kernick

Ingredients

  • 1 small butternut squash, peeled, seeded, and grated (about 4 cups)
  • 1 cup dry white wine
  • 1 ½ cups Arborio rice
  • 1 large clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 4 cups low-sodium chicken broth
  • ½ teaspoon kosher salt
  • + 8 more ingredients
    • ¼ teaspoon black pepper
    • 1 large yellow onion, finely chopped
    • 4 cups low-sodium chicken broth
    • ½ teaspoon kosher salt
    • 2 tablespoons finely chopped fresh sage
    • 1 large yellow onion, finely chopped
    • 2 tablespoons olive oil
    • ½ cup (2 ounces) grated Parmesan

Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add th...

View full recipe at My Recipes

Comments

Variations on Butternut Squash Risotto

  • Butternut Squash Risotto
    • 1 1/4 cups finely chopped onion
    • 3 tablespoons butter
    • 1 large butternut squash (about 1 lb.), peeled and seeded
    • Salt and pepper to taste
    • +4 other ingredients
  • Butternut Squash Risotto
    • 1 1/4 teaspoons fresh gingerroot
    • Parmesan curls
    • fresh chives
    • 1/4 cup dry white wine
    • 1/2 cup Arborio or long-grain rice
    • 1/2 cup water
    • +5 other ingredients


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