Risotto with Butternut Squash and Leeks


  • 2 cups arborio rice or medium-grain rice
  • 4 tablespoons olive oil
  • 3 large leeks (about 3 cups)
  • ½ cup dry white wine
  • 1 large butternut squash
  • 2 tablespoons fresh sage
  • ½ cup grated Parmesan cheese
  • + 2 more ingredients
    • 6 cups chicken stock or canned low-salt chicken broth
    • ½ cup whipping cream

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes. Bring stock to simmer in heavy large saucepan. Reduce heat to very ...

View full recipe at Epicurious


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