Butternut Squash Risotto
- 1 tablespoon butter
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
- Coarse salt and ground pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 tablespoon chopped fresh sage, plus more for garnish
- Produce
- Butternut squash (1 1/2 pounds)
- Sage, fresh (1 tablespoon)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Arborio rice (1 cup)
- Dairy
- Butter (1 tablespoon)
- Parmesan cheese, grated (1/3 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
- Other
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
Preparation
Read recipe preparation on marthastewart.com
Social Stats
59.7Rating
1-100
1-100
7Tweets
138Facebook
Likes
Likes
1StumbleUpon
Views
Views
1,020PinterestPins
Recipe Stats
Published July 28, 2011 (1 year ago).
19 people saved this recipe.
