Butternut Squash Risotto with Parmesan
Ingredients
- 4 c. chicken stock
- 3 tbsp. extra-virgin olive oil
- 1 small onion, finely chopped (about 1 1/2 c.)
- 1/2 butternut squash, peeled and cut into 1/2-in. cubes (2 cups)
- kosher salt
- Freshly ground black pepper
- 1 1/2 c. arborio rice
- 1/2 c. dry white wine
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. butter
- 1/2 c. grated Parmesan, plus more for serving
Organization Tags
Tags easily organize your Recipe Library
Comments