Butternut Squash Risotto by Kara Lydon

butter, shallot, garlic, arborio rice, dry white wine, vegetable broth, butternut squash, olive oil, sage leaves, parmesan cheese, salt and pepper

Prep Time: 8 min
Cook Time: 25 min
Total Time: 33 min

– 2 tablespoons butter
– 1 shallot, finely chopped (about 2 tablespoons )
– 3 cloves garlic, minced (about 1 tablespoon)
– 2 cups arborio rice
– 1/2 cup dry white wine
– 4 cups vegetable broth
– 16 ounces frozen butternut squash (about 4 cups cubed butternut squash)
– 2 tablespoons olive oil
– 1 bunch sage leaves, about 16-20 leaves, stems removed
– 1 cup parmesan cheese
– Salt and pepper, to taste

Prep Time: 8 min
Cook Time: 25 min
Total Time: 33 min

Cuisine

Reviews

There are no reviews yet.

Be the first to review “Butternut Squash Risotto by Kara Lydon”

Read Full Recipe