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Butternut Squash Risotto with Bacon & Sage

Jennifer Armentrout
  • minutes
  • Serves 4

INGREDIENTS

4

slices Bacon

2 cups

1/4-inch-diced butternut squash

10

Sage, large fresh leaves

2

Shallots, minced (about 1/4 cup), medium

1 qt

Chicken broth, homemade or low-salt

1 1/2 cups

Arborio or other risotto rice

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

1/2 cup

Parmigiano reggiano

1/2 cup

White wine, dry