Risotto With Butternut Squash And Sage Recipe

Name: Risotto With Butternut Squash And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 T. sweet butter; 4 cups 1/2-3/4 inch cubes butternut squash; 1 1/2 tsp. light brown sugar; 3 c. chicken broth; 3 c. beef broth; 3 slices bacon cut in 1 inch pieces; 3/4 c. chopped shallots; 1 tsp. chopped sage; 3/4 tsp chopped thyme; 2 c. arborio rice; 1/3 c. Reisling wine; 2 T. chopped italian parsley; freshly grated parmesan cheese

Servings: persons

3 T. sweet butter
4 cups 1/2-3/4 inch cubes butternut squash
1 1/2 tsp. light brown sugar
3 c. chicken broth
3 c. beef broth
3 slices bacon cut in 1 inch pieces
3/4 c. chopped shallots
1 tsp. chopped sage
3/4 tsp chopped thyme
2 c. arborio rice
1/3 c. Reisling wine
2 T. chopped italian parsley
freshly grated parmesan cheese

1
One day ahead,melt butter in nonstick skillet. Add squash, sprinkle with sugar, then salt and pepper. Saute 6 minutes. Cover, cook, stirring often 5 minutes. Uncover, saute until brown but still holding shape, about 8 minutes. Cover, chill. Bring to room temperature before using.
2
Risotto: Combine broths in large pan and heat to simmer. Heat oil in large skillet, add bacon and saute until turning brown. Add shallots, cook4 minutes, mix in sage and thyme, stir 1 minute. Add rice, saute about 4 minutes, add wine and stir until evaporates, about 1 minute. Add broth 1 cup at a time, stirring until absorbed before adding more. Cook until risotto is just tnder and creamy. Add squash, parsley, salt and pepper. Cook until squash is heated 1-2 minutes. Dish into large bowl, sprinkle with more parsley and pass with cheese.

3053

kcal

Calories

263

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 T. sweet butter, 4 cups 1/2-3/4 inch cubes butternut squash, 1 1/2 tsp. light brown sugar, 3 c. chicken broth, and more.

Yes, Risotto With Butternut Squash And Sage falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Butternut Squash And Sage

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