Squash Risotto with Tuscan Kale - Recipes List

Name: Squash Risotto with Tuscan Kale - Recipes List
Ingredients: 8 cups (2 litres) chicken broth; 1/2 tsp saffron threads; 4 cups (600 g) butternut squash, peeled and cut into large dice; 1 onion, chopped; 2 garlic cloves, chopped; 3 tbsp butter; 2 cups (420 g) arborio or carnaroli rice; 1 cup (250 ml) white wine; 1 cup (70 g) Parmesan cheese, freshly grated

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In a pot, bring the broth to a boil. Add the saffron. Keep warm. In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter

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Ingredients

8 cups (2 litres) chicken broth
1/2 tsp saffron threads
4 cups (600 g) butternut squash, peeled and cut into large dice
1 onion, chopped
2 garlic cloves, chopped
3 tbsp butter
2 cups (420 g) arborio or carnaroli rice
1 cup (250 ml) white wine
1 cup (70 g) Parmesan cheese, freshly grated

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Squash Risotto with Tuscan Kale - Recipes List

Ingredients