Butternut Squash Risotto with Fried Sage Leaves

05 Nov


You have no idea how much this little dish makes me happy. Today was comfort food day at home with beef short ribs, Brussel sprouts, and butternut squash risotto. I started off by browning the fresh sage leaves in butter, then sautéing onion and garlic, toasting the risotto in the onion mixture, then deglazing the pot with white wine. I then slowly add chicken stock in increments, and once cooked down I add in the parmesan regianno, the sliced sage leaves, and roasted butternut squash. Stir to combine, and there you have it!

The only thing I am looking forward to is wrapping up in a warm blanket on the couch with a bowl of this to enjoy. Have some, will you?

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Posted by on November 5, 2013 in Uncategorized


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