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Butternut Squash Risotto Recipe
Ingredients (10)
- 1 1/2 cups/210 grams butternut squash (peeled first, seeds removed, then diced)
- 1 1/2 cups/225 grams arborio rice
- 4 cups chicken stock
- 1/2 cup white wine
- 1 medium shallot (about 1/2 cup or 1/2 small onion, chopped)
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil (plus an extra 2 tablespoon oil for crisping the sage)
- 1/4 cup Parmesan cheese (grated)
- 10 to 12 fresh whole sage leaves (divided)
- Kosher salt (to taste)
Directions
Learn how to make this recipe at The Spruce Eats