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Sierra Corrigan: "i add a bunch of fresh lemon juice and no sage an…" Read More
7Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup arborio (or other medium-grained rice, you need a starchy rice for risotto, unlike the long-grained basmati)
- 2 tsp. olive oil
- 1 butternut squash (peeled and cut into a 1/2-inch dice, mine yielded 4 cups of diced squash)
- 5 cups vegetable stock (you could use water, but a stock is far more preferable for better flavor)
- 1/2 cup white wine
- 1 Tbsp. chopped fresh sage (or 1 tsp dried sage)
- salt and ground black pepper (to taste)
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Reviews(3)
Sierra Corrigan 3 years ago
i add a bunch of fresh lemon juice and no sage and its to die for! also baking the squash first helps it cook faster and integrage more into the risotto
Dani Pizarro 4 years ago
It was great! I made it with the cheese sauce as I make that sauce all the time so I had a fresh batch in the fridge. I did add a small onion with the squash... added pepper along the way. It does take a long time to cook so have patience and don’t rush it! I’ve tried a few vegan risotto recipes and this one has been the best so far.
DiBlasi 5 years ago
This is a quite tasty. I prefer it without the cashew butter and also without the sage, actually. The texture is great. This is a much better way to cook squash than the usual recipes. I recommend you try this.