Butternut Squash Risotto Recipe

Serves: 6 Save

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