Butternut Squash Risotto
forksoverknives.com
forksoverknives.com
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Ingredients

  • ½ of a medium butternut squash, peeled, seeded, and cut into ½-inch cubes (4½ cups)
  • 12 red onions, coarsely chopped (2 cups)
  • 1½ cup balsamic vinegar
  • 14 cups low-sodium vegetable broth
  • 1½ cup finely chopped shallots
  • 16 cloves garlic, minced
  • 12 cups dry short grain brown rice or brown Arborio rice
  • 1¼ cup chopped fresh parsley
  • 12 teaspoons chopped fresh sage
  • 1 Sea salt and freshly ground black pepper, to taste

Instructions

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