3 tbsp. | unsalted butter | |
1 | medium yellow onion, chopped | |
4 clove(s) | garlic, minced | |
2 tsp. | fresh rosemary | |
2 tsp. | fresh thyme | |
½ tsp. | ground sage | |
Kosher salt, to taste | ||
ground black pepper, to taste | ||
1 c. | Arborio rice, dry | |
1 c. | butternut squash, cut into 1-inch cubes | |
1 c. | water | |
2 c. | vegetable stock | |
1 | (5-oz.) pkg. shaved Parmesan cheese, divided | |
½ c. | English walnuts, toasted, divided | |
Fresh basil leaves, for garnishDirections
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Sunday, August 5, 2018
Butternut Squash Risotto
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