Name: Butternut Squash Risotto with Sage
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; ¾ cup medium-grain rice, such as arborio; 3 tbsp fresh sage, finely chopped; 2½ cups vegetable or chicken broth, warmed, separated; 1 cup butternut squash puree; 3 tbsp dry white wine; 1 tbsp unsalted butter, softened; ¼ cup grated Parmesan cheese, plus more for garnish; ¼ tsp ground black pepper; ½ tsp salt

1

Stir olive oil, onion, ¼ tsp ground black pepper, and ½ tsp salt together in a Suvie pan. Insert pan into your Suvie and broil for 10 minutes, stirring halfway through cooking, until soft.

2

Remove pan and stir in rice, sage, 1½ cups of warm broth, squash puree, and white wine. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour and 30 minutes.

3

Remove pan from Suvie and slowly stir in remaining 1 cup warm broth. Continue stirring until risotto is creamy, about 60 seconds.

4

Stir butter and parmesan cheese into the risotto until smooth. Divide risotto between bowls, sprinkle with extra Parmesan, and serve.

Butternut Squash Risotto with Sage

Ingredients

11 Ingredients

Instructions

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