Butternut Squash Risotto Recipe | Family Recipes | Umami

Name: Butternut Squash Risotto Recipe | Family Recipes | Umami
Ingredients: 2 tablespoons olive oil (or butter); 2 cups sliced leeks (one extra large leek) or sub one onion; 4 garlic cloves, rough chopped; 8 sage leaves, chopped; 1 cup Arborio rice or short-grain Spanish rice (Bomba); 2 heaping cups of butternut squash, cubed (please see notes if making on stove top!) Buying pre-cut squash saves a lot of time here!; 1/4 cup white wine (or skip it); 2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon); 1/2 teaspoon salt, more to taste; 1/8 teaspoon white pepper (or sub black pepper to taste); 1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!; 2-3 handfuls baby spinach or chopped kale; Optional: Maple Glazed Pecans

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Taimil的食譜來自Family Recipes。

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Ingredients

2 tablespoons olive oil (or butter)
2 cups sliced leeks (one extra large leek) or sub one onion
4 garlic cloves, rough chopped
8 sage leaves, chopped
1 cup Arborio rice or short-grain Spanish rice (Bomba)
2 heaping cups of butternut squash, cubed (please see notes if making on stove top!) Buying pre-cut squash saves a lot of time here!
1/4 cup white wine (or skip it)
2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
1/2 teaspoon salt, more to taste
1/8 teaspoon white pepper (or sub black pepper to taste)
1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
2-3 handfuls baby spinach or chopped kale
Optional: Maple Glazed Pecans