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Roasted Butternut Squash Risotto

Cookie and Kate
  • 80 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash (about 2 pounds), small

2 cloves

Garlic

16

Sage, fresh leaves

1

Yellow onion, small

4 cups

Vegetable broth

1 1/2 cups

Arborio/short-grain brown rice, brown

1

Black pepper, Freshly ground

1 pinch

Red pepper flakes

1 tsp

Salt

3 tbsp

Olive oil

1 tbsp

Olive oil, extra-virgin

2 1/2 oz

freshly grated parmesan cheese

3 tbsp

Butter, unsalted

1/2 cup

White wine, dry

1 cup

Water