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Butternut Squash Risotto

Lauren Miyashiro
  • 55 minutes
  • Serves 8

INGREDIENTS

4 cups

Butternut squash

3 cloves

Garlic

1

Onion, small

2 tbsp

Sage

7 cups

Chicken broth, low-sodium

2 cups

Arborio rice

1 tbsp

Olive oil, extra-virgin

2 tbsp

Butter

1 cup

Parmesan

1/2 cup

White wine