Risotto with Butternut Squash and Leeks


  • ½ cup grated Parmesan cheese
  • 4 tablespoons olive oil
  • 1 large butternut squash
  • 2 tablespoons fresh sage
  • 6 cups chicken stock or canned low-salt chicken broth
  • ½ cup whipping cream
  • ½ cup dry white wine
  • + 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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