Risotto with Squash, Pine Nuts and Sage

EAT SMARTER
13Ingredients
65Minutes

Ingredients

US|METRIC
  • 18 squash (e. g. butternut, muscat, diced)
  • 3 tablespoons olive oil
  • nutmeg (freshly grated)
  • 1 box saffron (0.1 g)
  • 4 cups poultry stock
  • 1 onion (finely diced)
  • 2 tablespoons butter
  • 1 1/2 cups risotto rice (Arborio)
  • 375 cups rose wine
  • 2 sprigs sage
  • 2 tablespoons pine nuts
  • 5 feta (crumbled)
  • sage (to garnish)
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