Homemade Risotto with Butternut Squash
The savory flavors of butternut squash, fresh sage, nutmeg and cayenne pepper come together in this delicious and creamy fall risotto recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mahatmarice.com.
Cooking tools:
- Saucepan
- Wooden spoon
- Spoon
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Baking sheet
- Dutch oven
- Ladle
- Mixing bowl
- Kitchen scale
- Cover
Ingredients
- 1 cup uncooked Mahatma® Arborio Rice
- 1 butternut squash (about 1 1/2 pounds)
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 tablespoon fresh sage, chopped
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper (or to taste)
- 4 cups chicken broth
- 3/4 cup Parmesan cheese, grated
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