Butternut Squash Risotto Recipe : Food Network Kitchens : Recipes : Food Network

Ingredients

  • 2 tablespoons unsalted butter
  • 1 sprig fresh sage
  • 2 cups chopped peeled butternut squash
  • 1 small onion, coarsely chopped
  • 3 large cloves garlic, smashed
  • Kosher salt
  • 1 ½ cups arborio rice
  • + 6 more ingredients
    • ¼ cup dry white wine
    • 2 cups low-sodium chicken broth
    • 1 2-to-3-inch parmesan cheese rind (optional)
    • 1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish
    • Freshly ground pepper
    • 2 cups arugula

Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the rice and stir until the...

View full recipe at SpringPad

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