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Butternut Squash Risotto

Susan McGreevy
  • 45 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash, small

1 clove

Garlic

1

Onion, medium

2 tbsp

Sage, fresh

4 cups

Chicken stock, light

1 1/2 cups

Arborio rice

1

Salt and pepper

2 tbsp

Olive oil, extra virgin

1/2 cup

Parmesan cheese

1 cup

White wine, dry