Butternut Squash Risotto with Spinach and Roasted Red Peppers
Ingredients
- 1 1/2 cups Arborio Rice
- 1/2 cup Diced Onion
- 2 Cloves Garlic, minced
- 3 cups Cubed Butternut Squash
- 2 tablespoons Olive Oil
- 1 Roasted Red Bell Pepper, diced
- 1/2 teaspoon Ground Sage
- 1/2 teaspoon Ground Black Pepper
- 5 1/2 cups Hot Stock, either chicken or vegetable
- 3/4 cup Grated Parmesan Cheese
- 2 Baby Spinach
Instructions
Butternut Squash Risotto with Spinach and Roasted Red Peppers serves 6 original recipe by Food52.
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