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Butternut Squash Risotto

Martha Stewart
  • 60 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Butternut squash

1 tbsp

Sage, fresh

2 cans

each) reduced-sodium chicken broth, reduced-sodium

1 cup

Arborio rice

1

Salt and ground pepper, Coarse

1 tbsp

Butter

1/3 cup

Parmesan cheese, grated

1/2 cup

White wine, dry