https://www.copymethat.com/r/6qMOyCV8Z/butternut-squash-risotto-with-sage/
70996808
y4GAnQs
6qMOyCV8Z
2024-11-05 23:20:38
Butternut Squash Risotto with Sage
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Ingredients
- 1 medium butternut squash
- About 24 sage leaves
- Coarse sea salt and freshly ground pepper to taste
- 7 to 8 cups chicken stock
- 1 medium onion
- 5 ½ tablespoons unsalted butter
- 2 cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Reggiano Parmesan, plus extra for garnish
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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