Fall Squash Risotto with Ricotta Salata and Sage Recipe | James Beard Foundation
Ingredients - Risotto: - 8 cups chicken stock - 1/2 onion, diced small - 4 cups arborio rice - 1/2 bottle white wine - Squash Purée: - 6 butternut squash - 3
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 archive.jamesbeard.org.
Ingredients
- 8 cups chicken stock
- 1/2 onion, diced small
- 4 cups arborio rice
- 1/2 bottle white wine
- 6 butternut squash
- 3 kabocha squash
- 2 acorn squash
- Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 3 cloves garlic
- 4 sprigs thyme
- 3 onions, roughly diced
- 6 cloves garlic, roughly minced
- 1/4 teaspoon ground cloves
- 1 ounce ricotta salata, cut into triangles
- 4 leaves sage, chiffonade
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