Butternut Squash Risotto
ristotto
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Cooking tools:
- Food processor
- Steamer basket
- Potato masher
- Whisk
- Stove
- Saucepan
- Pot
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 2 cups butternut squash, peeled, cored and cubed
- 2 tbsp unsalted butter
- ½ cup shallots, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 2 tsp Better Than Bouillon Roasted Garlic Base
- 5 cups garlic chicken stock
- to taste kosher salt
- to taste Madagascar black pepper, ground fine
- garnish taragon leaves
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