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Ingredients

• 1 large butternut or acorn squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 6 cups low-sodium chicken stock
• 1 medium onion, chopped
• 2 cups Arborio rice or medium-grain rice

• 1 to 1 1/2 cups dry white wine
• 1/2 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons chopped fresh sage leaves, plus whole leaves for garnish
• 2 tablespoons chopped fresh chives
• 1/2 cup grated Parmesan, plus more for garnish

Description

Cooking Channel Serves Up This Squash Risotto Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel