Butternut Squash Risotto | Just A Pinch Recipes
Heat oil in a deep skillet or pot over medium heat. Add onion, salt, and pepper. Saute for 4 minutes until onion is softened but not browned. Add sage and cook for 1 minute....
Ingredients
- 2 tablespoon(s) olive oil, extra-virgin
- 1 medium onion, chopped
- - salt and pepper, to taste
- 2 tablespoon(s) chopped fresh sage
- 1 small butternut squash, peeled, seeded, and grated or finely chopped
- 1 clove(s) garlic, minced
- 4 cup(s) chicken stock
- 1 1/2 cup(s) Arborio rice
- 1 cup(s) dry white wine
- 1/2 cup(s) grated Parmesan cheese
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