Roasted Butternut Squash Risotto with Gremolata by This Old Gal

butternut squash, garlic, shallot, ghee, arborio rice, chicken stock, dry white wine, sea salt, sage, asiago cheese

Prep Time: 10 min
Cook Time: 14 min
Total Time: 24 min

– 3/4 pound Butternut Squash (peeled and chopped)
– 2 cloves Fresh Garlic, minced
– 1 small Shallot, minced
– 2 tablespoons Ghee (or 1 TBL Olive Oil + 1 TBL Butter)
– 1 1/2 cups Arborio Rice
– 2 cups Chicken Stock/Broth (vegetarians, use vegetable broth)
– 1/2 cup Dry White Wine
– 1 teaspoon Sea Salt
– 1/8 – 1/4 teaspoon Sage
– 1 cup Asiago or Parmigiano-Reggiano cheese (grated, 3 oz)

Prep Time: 10 min
Cook Time: 14 min
Total Time: 24 min

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