Risotto With Butternut Squash, Gorgonzola And Toasted Pecans

By Oprah
More from this source


Add a comment


4 cups low-sodium chicken or vegetable stock

2 tablespoons extra-virgin olive oil

1/2 small onion , finely chopped

1 cup arborio rice

2 cloves small garlic , finely chopped

1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes

8 large sage leaves , chopped

2 tablespoons butter

2 teaspoons salt

Freshly ground pepper

1/3 cup crumbled Gorgonzola

1/4 cup chopped toasted pecans

You might also like

Butternut Squash Risotto With Pistachios And Lemon
Cannelle et Vanille
Butternut Squash Risotto
Real Simple
Bacon Butternut Squash Risotto Recipe
Where Women Cook
Butternut Squash Risotto
The Pioneer Woman
Orzo Risotto Recipe With Winter Squash
Cookie and Kate
Butternut Squash Risotto
My Baking Addiction
Butternut Squash Risotto
Real Simple
Butternut Squash Risotto
Skinny Taste
Baked Barley Risotto With Butternut Squash
Real Simple
Creamy Vegetable And Barley Risotto With Chickpeas
One Hungry Mama