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Butternut Squash Risotto with Fried Sage Leaves

05 Nov

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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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