The Pioneer Woman Tasty Kitchen
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Butternut Squash and Sage Risotto

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Level: Easy

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Description

I love the taste of butternut squash so I’m always looking for new ways to use it in recipes. This risotto recipe makes a lovely simple but tasty supper. If you are using the white wine and can’t have dairy, just make sure it doesn’t contain milk. I know this sounds crazy but I keep coming across white wine that contains milk!

Ingredients

  • 1  Medium-sized Butternut Squash
  • Olive Oil, As Needed
  • 1  Onion, Finely Diced
  • 1 clove Garlic, Minced
  • ¼ cups Fresh Sage Leaves
  • 300 grams Arborio Rice
  • 50 milliliters White Wine (optional, Can Substitute More Stock)
  • 800 milliliters Vegetable Stock
  • 1 Tablespoon Lemon Juice
  • Salt And Pepper, For Seasoning

Preparation

Preheat oven to 180ºC (355ºF).

Cut butternut squash flesh into small cubes and place on a baking tray. Roast for 30–40 minutes until tender.

In a large pan, heat some olive oil over medium heat. Add onion, garlic and sage. Cook for 5 minutes.

Stir in rice. Add white wine (if using) and cook until absorbed. Add vegetable stock one ladleful at a time, waiting for the liquid to be fully absorbed before adding the next ladleful. Note this process can take about 30 minutes.

Stir in butternut squash pieces, lemon juice and season with salt and pepper.

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