Risotto with Butternut Squash and Leeks


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

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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