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
Food Network Invites You To Try This Squash Risotto Recipe From Emeril Lagasse.
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