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Buttercup Squash Risotto

Krissy Allori
  • 35 minutes
  • Serves 6

INGREDIENTS

2 cups

pureed winter squash

4 cups

chicken stock (divided)

1 tbsp

butter

1

large finely chopped onion (approximately 2 cups)

2 cloves

garlic (minced)

4

leaves fresh sage (sliced into thin ribbons)

2 cups

uncooked Arborio rice

1/2 cup

dry white wine

4 oz

pecorino romano or parmesan cheese (grated)

1/2 cup

heavy cream

1 tsp

kosher salt to taste

1/2 tsp

freshly ground pepper to taste