Butternut Squash Risotto Recipe : Rachael Ray : Food Network

Ingredients

  • 1 cup grated Parmigiano Reggiano
  • 7 or 8 leaves fresh sage, slivered
  • 2 tablespoons butter
  • Nutmeg, grated, to taste
  • 1 (10-ounce) box cooked frozen
  • 1 cup dry white wine
  • 22 cups
  • + 4 more ingredients
    • 1 small onion, chopped
    • 2 tablespoons
    • 1 cup water
    • 1 quart

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low. Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out c...

View full recipe at SpringPad

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