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Butternut Squash and Sage Risotto is for Dinner.

Butternut Squash and Sage Risotto takes 10 minutes to prepare.

Butternut Squash and Sage Risotto takes 18 minutes to cook.

Butternut Squash and Sage Risotto makes 6 servings.

The ingredients for Butternut Squash and Sage Risotto are:

1 quart chicken stock
1 cup of water
2 Tbsp. extra virgin olive oil
1 small onion, chopped
2 cloves of garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated to taste
Salt and pepper to taste
2 Tbsp. Butter
7 or 8 fresh sage leaves, slivered
1 cup Parmesan Cheese, grated

Here is how you make Butternut Squash and Sage Risotto:

Bring 1 quart stock plus 1 cup of water to a simmer in a sauce pot then reduce heat to low.Heat a medium skillet over medium to medium-high heat with extra virgin olive oil. When oil ripples, add the onions and garlic and soften 2-3 minutes. Add rice and toast 2-3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook in 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg, salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese. Serve and Enjoy!Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user POOKIESGRANDMA.

The nutritional information for Butternut Squash and Sage Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 314.1

• Total Fat: 13.4 g
• Cholesterol: 28.0 mg
• Sodium: 929.7 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 0.9 g
• Protein: 9.7 g