Ingredients
- •3 lb butternut squash
•6 cups veggie broth
•1 medium onion, chopped
•1 tablespoon unsalted butter
•1 1/2 cups Arborio rice (9 oz)
•1 teaspoon minced garlic
•1/2 teaspoon ground cumin
•5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
•1 teaspoon salt
•1 1/2 teaspoons chopped fresh sage
•4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped
Read More http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-Risotto-105725#ixzz0hhYiAxLA
Description
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