#CookTheBox : Risotto with Roasted Butternut Squash

Risotto with Roasted Butternut Squash
by Michael Kult

Ingredients

  • 5 – 6 cups Chicken Stock
  • 2 tbsp. butter
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 2 cups Arborio Rice (risotto rice)
  • 1 cup white wine
  • 1 lb. prepared squash
  • 2 tbsp. butter
  • 2 – 3 tbsp. sage
  • Salt and Pepper

Instructions

  1. Heat stock and keep warm
  2. In large pan sauté onion and garlic until onion becomes translucent
  3. Add rice and stir
  4. Cook until rice smells toasted, 2-3 minutes
  5. Add wine and cook until it has evaporated
  6. Begin adding stock 1 cup at a time stirring thoroughly until evaporated and continue adding stock until rice is cooked through
    (Follow time instructions on package, usually 20 minutes)
  7. Once rice is cooked add squash and heat through, any liquid should be cooked until evaporated
  8. Add butter and sage and serve