Squash Risotto Recipe

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This recipe for Squash Risotto is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Vegetables

Ingredients:	Ingredients: 1 butternut squash cubed 4 cloves of garlic Olive oil 3-4 T butter 1 medium onion 4 stalks celery 1-1/2 cups Arborio rice 4 cups chicken broth 8-10 leaves of sage Butter Parmesan cheese

Directions:	Directions: Roast the squash, after tossing in olive oil and garlic and salt and pepper. Roast on parchment paper at 350º for 30-40 minutes. Melt the butter, add garlic, onion, and celery. Cook until soft. Then add the rice. Toast the rice, then add chicken stock, covering the rice with about an inch of liquid. Cook on low, stirring occasionally. Continue to add liquid and cook until rice is soft and creamy. Add squash, sage, then more butter and parmesan.

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Squash Risotto Recipe

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Directions: