Risotto with Butternut Squash and Leeks


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

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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