Butternut Squash Risotto with Arugula
Burp! Where Food Happens
Burp! Where Food Happens
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Ingredients

  • 3 cups chicken broth (or vegetable broth if making a vegetarian dish)
  • 1 1/2 cups water
  • 2 tbsp butter
  • 1/2 medium onion, diced
  • 1 1/4 pound butternut squash, peeled and cut into 1-inch cubes
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 tbsp fresh sage leaves, stems removed and chopped into small pieces
  • 1 tbsp butter
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • Salt and pepper
  • 1 cup arugula

Instructions

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