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Butternut Squash Risotto

Mel's Kitchen Cafe
  • 50 minutes
  • Serves 4

INGREDIENTS

6

slices Bacon

2 cups

(1/4-inch-diced) fresh, uncooked butternut squash, fresh

10

Sage, large fresh leaves

2

Shallots, minced, about 1/4 cup, medium

4 1/2 cups

Chicken broth, homemade or low-sodium

1 1/2 cups

Arborio rice

1

Salt and freshly ground black pepper

2 tbsp

Olive oil

3/4 cup

Parmigiano-reggiano