The Recipe
Butternut Squash Risotto
COOK TIME : a few secondsPREP TIME : a few seconds
From Williams-Sonoma
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 7 Tbs. unsalted butter
- 2 Tbs. minced fresh sage
- 6 cups vegetable or chicken stock
- 2 cups butternut squash puree
- 2 Tbs. olive oil
- 2/3 cup caramelized onions
- 2 cups Arborio rice
- 1 tsp. minced fresh rosemary
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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