Squash Risotto
Photo: Cole Roberts
Ingredients
4 tablespoons unsalted butter
2 garlic cloves, minced
a handful of fresh oregano leaves, chopped finely
15 sage leaves
1 1/4 cups arborio rice
5 cups hot vegetable stock
3/4 cup white wine
1 teaspoon lemon juice
Preparation
1
2
4
Put the butter, 2 Tbsp. olive oil, and garlic in a large saucepan.
5
Cook gently for 2 minutes, then add oregano, sage, and rice.
7
10
Top with a generous spoonful of marscapone.
Tools
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About
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Yield:
4.0 servings
Added:
Thursday, December 10, 2009 - 5:37pm