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Butternut Squash And Scallion Risotto

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Butternut Squash And Scallion Risotto

Ingredients

  • 1 small butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 quart chicken or vegetable stock
  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • 3 scallions, thinly sliced (white and green parts divided)
  • 2 garlic cloves, minced
  • ¾ cup arborio rice
  • 1/4 cup dry white wine
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