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Squash and Sage Risotto

Yields4 Servings

Adapted from Food Manna

Ingredients
 1 lb squash, cubed and roasted
 8 oz peas, blanched
 2 cups Arborio rice
 2 tbsp butter
 1 onion, finely chopped
 1 clove garlic, diced
 6 cups chicken broth
 ½ cup dry white wine
 1 tbsp fresh sage
 ½ cup parmesan cheese
 1 tsp each: salt and pepper
 4 poached eggs, for serving
Directions
1

In a large pot (such as a Dutch Oven) saute butter, onions, garlic for 3-4 minutes.

2

Add rice and stir until you can start to smell toasted rice (about 1-2 minutes).

3

Add the white wine to deglaze the pan then cook for a few minutes until liquid is almost evaporated.

4

Add half cup at a time of chicken broth, stir continuously after and add next ladle once liquid is almost completely absorbed.

5

Once all chicken broth is added and the risotto is to your desired consistency, add sage, salt, pepper, roasted butternut squash, peas, and parmesan cheese.

6

Serve topped with a poached egg.

Nutrition Facts

Servings 4