Butternut Squash & Sage Risotto
A rich and creamy risotto made with Riceland long-grain rice cooked with white wine, chicken stock, parmesan cheese, roasted butternut squash and fresh sage.
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.riceland.com.
Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Skillet
- Ladle
- Wooden spoon
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 small butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cups white rice
- 1/2 cup dry white wine
- 4-5 cups vegetable or chicken broth, warmed
- 1 tablespoon fresh sage, finely chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt
- pepper
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