Butternut Squash Risotto
Ingredients
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 (10-ounce) box cooked frozen butternut squash
- Nutmeg, grated, to taste
- Salt and pepper
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, slivered
- 1 cup grated Parmigiano-Reggiano
Organization Tags
Tags easily organize your Recipe Library
Comments