Risotto with Butternut Squash and Leeks


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

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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