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Butternut Squash Risotto

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Butternut Squash Risotto

Ingredients

  • 1 cup arborio rice
  • 3 cups fat free low sodium chicken broth
  • 1 cup butternut squash puree
  • 3 cloves garlic, chopped
  • 3 shallots, chopped
  • 5 sage leaves, finely chopped
  • 1 tsp butter or olive oil
  • 2 oz dry white wine
  • 1/4 cup freshly grated parmigiano-reggiano
  • freshly ground pepper
  • 1 tsp salt
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