Winter Risotto | Rouxbe Online Culinary School

Ingredients

• 1 Recipe Basic White Sauce (approx. 2 cups)
• 1 1/2 cup chopped butternut squash, steamed or boiled until soft
• 1/4 tsp cinnamon
• 1 1/2 tbsp olive oil*
• 1/2 cup onions, diced
• 2 cups butternut squash, peeled, diced and lightly blanched (either steamed or in boiling water)
• 1/4 cup white wine
• 2 cups pre–cooked grain of your choice (brown rice preferred)
• 1 1/2 tbsp fresh sage, minced
• 1/4 cup fresh parsley, minced
• freshly–ground black pepper, to taste
• sea salt, to taste
• 1 tsp fresh horseradish, peeled and zested for garnish (optional)