This Dish. Two words. Mouth Watering.
One bite of this risotto and you’ll be in creamy, cheesy heaven!
I took a page out of my Butternut Squash Mac & Cheese recipe and created this decadent Butternut Squash Risotto as the perfect fall and winter, vegetarian and gluten free dinner entree or as an amazing side dish for holiday dinners!
I used my new Calphalon cookware to create this amazing dish and you can too!
I’ve partnered with my friends at Calphalon to giveaway their Comtemporary Nonstick Two Piece Fry Pan Set (Suggested price $165). I’ll be hosting the giveaway through my Instagram page, so head over there to check it out!
- 1 ½ cups butternut squash (peeled & cubed)
- 6 ½ cups vegetable broth (divided)
- ¾ cup milk
- 4 garlic cloves (divided)
- 2 tbsp butter
- 1 cup onion (finely chopped)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese
- ¼ teaspoon ground nutmeg
- 1 tsp black pepper
- ½ tsp salt
- 1 tbsp fresh sage (chopped)