https://www.copymethat.com/r/8gg5KzhoL/roasted-butternut-squash-risotto/
10997520
n8uhU1G
8gg5KzhoL
2024-04-19 15:19:55
Roasted Butternut Squash Risotto
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Ingredients
- subheading: Butternut squash risotto:
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 ½ cups brown arborio/short-grain brown rice
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 1 cup freshly grated Parmesan cheese* (about 2 ½ ounces)
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- subheading: Fried sage:
- 1 tablespoon extra-virgin olive oil
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
Steps
Directions at cookieandkate.com
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