Butternut Squash Risotto


Something Extra

Recipe Theme


 

Recipe Center

Butternut Squash Risotto
Butternut Squash Risotto
Ingredients
2 tbsp. butter
2 cloves garlic, minced
1 large shallot, peeled and chopped
1 cup chopped butternut squash
3/4 cup arborio or short grain rice
1 (32- oz.) container Swanson Natural Goodness Chicken Broth, warmed
1/2 cup Nob Hill Trading Co. Chardonnay
1/2 cup shredded Parmesan cheese
1 1/2 tbsp. chopped fresh sage
Salt and freshly ground pepper to taste
Directions

Prep: 10 minutes, Cook: about 40 minutes, Serves: 6

Melt butter in a large skillet. Add garlic and shallot; cook over medium heat for 5 minutes, stirring frequently. Stir in squash and rice; cook and stir until rice grains are coated with butter. Slowly stir in broth, about 1/2 cup at a time, cooking over low heat and stirring until broth has been absorbed before adding more. When all of broth has been absorbed, stir in wine, cheese and sage; cook for 1 minute more. Season to taste with salt and pepper and serve immediately. 

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.

Enjoyed the flavor combination of squash and sage. A good side dish. Everyone who ate it asked for the recipe. Will make again for sure!

  Comment Number: 4705
Column Line