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Risotto with Butternut Squash and Sage

The Blue Jean Chef, Meredith Laurence
  • minutes
  • Serves 6

INGREDIENTS

2 cloves

Garlic

1/4 cup

Parsley, fresh

2 tbsp

Sage, fresh

1/2 cup

Shallots

3 1/2 cups

Chicken or vegetable stock

1 1/2 cups

Arborio or carnaroli rice

2 tsp

Salt freshly ground black pepper

1 tbsp

Olive oil

1/4 cup

Parmigiano-reggiano cheese, grated

1/2 cup

White wine