Butternut and Corn Risotto by Sherlyn Cooks

garlic, butter, arborio rice, chicken vegetable broth, white wine, salt, sage, saffron, parmesan cheese, parsely

– 340 g or 0.75 lbs Butternut Squash; peeled and cubed
– 200 g or 0.45 lbs Corn
– 1 1/2 tbsp minced Garlic
– 2 tbsp Unsalted Butter or Olive Oil
– 1 1/2 cups Arborio Rice (short/medium grain rice is fine too)
– 2 cups Unsalted/Low Sodium Chicken/Vegetable Broth
– 1/2 cup White Wine
– 1 tsp Salt (omit if using Salted Broth)
– 1/4 tsp Sage
– Pinch of Saffron
– Parmesan Cheese for garnish
– Parsley for garnish



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