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Butternut Squash Risotto

Skinnytaste
  • 45 minutes
  • Serves 4

INGREDIENTS

3 cups

fat free low-sodium chicken broth (use vegetable broth for vegetarian)

1 cup

butternut squash puree

1 tsp

butter or olive oil

3 cloves

garlic, chopped

1/4 cup

shallots, chopped

1 cup

arborio rice

2 oz

dry white wine

1 tbsp

fresh sage, minced

1/4 cup

freshly grated Parmigiano-Reggiano

salt and fresh cracked pepper,

2 cups

fresh baby arugula, for garnish

2 people Recommend This Recipe