Risotto with Butternut Squash and Leeks


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

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


Best Wine Deals

See More Deals

Snooth Media Network