Risotto Soup With Roasted Butternut Squash And Goat Cheese
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 cup white wine
- 1 butternut squash – peeled, diced, and cut into even cubes
- 1 cup Arborio rice
- 3 cups vegetable or chicken stock
- 2 cups water
- 5 sage leaves, chopped with extra smaller leaves for garnish
- 1 4oz piece of soft goat cheese
- salt and fresh ground black pepper, to taste
Instructions
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