Go Back
Print
Smaller
Normal
Larger
Sage and Butternut Squash Risotto
Jon Davies
Print Recipe
Servings
4
Ingredients
2
cups
Arborio rice
4-6
cups
chicken stock
2
cups
roasted butternut squash puree
3
Tbsps
chopped sage
¼
cup
butter
¼
cup
grated locatelli cheese
1
onion
minced
3
Tbsps.
olive oil
Instructions
In deep sauté pan, heat oil on medium-high heat.
Add onion. Sweat until softened.
Add rice. Coat with oil and lightly toast.
Ladle hot stock over rice until it is covered. Stir with wooden spoon until liquid is absorbed. Repeat until rice is al dente.
Add squash puree. Stir well.
Incorporate butter, cheese and sage season with salt and pepper. Serve hot.