Butternut Squash and Leek Risotto
Butternut Squash and Leek Risotto – Serves 4 Ingredients: 8 Cups of Vegetable Stock 1 Butternut Squash 2 TBS Unsalted Butter Extra Virgin Olive Oil 1/2 TSP Drie
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 www.alstedefarms.com.
Cooking tools:
- Pressure cooker
- Peeler
- Grater
- Ladle
- Wooden spoon
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 8 Cups of Vegetable Stock
- 1 Butternut Squash
- 2 TBS Unsalted Butter
- Extra Virgin Olive Oil
- 1/2 TSP Dried Chili Flakes
- Dash of Kosher Salt
- Dash of Pepper
- 2 Cups of Arborio Rice
- 1 Pound of Leeks
- 2 Garlic Cloves – Chopped or Minced
- 1 Cup of Dry White Wine
- 1 Cup of Freshly Grated Parmesan Cheese
- 1 TBS Chopped Sage
- 1/2 TSP Nutmeg
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