Brown Butter Risotto with Sage and Squash

November 21, 2014

While it isn't traditional to brown the butter when cooking a risotto, the browned flavor is an extra punch that works for a main course or goes particularly well as a side for beef. Pre-roasting of the squash is not needed for this recipe, saving a lot of prep time. For more information on this and other recipes, please visit my Hub Pages blog using the link below. Enjoy!

1 Cup Arborio Rice
1 Medium Yellow Onion, Chopped
1 Acorn Squash, chopped into 1/2 inch pieces (or substitute the squash of your choice)
3 T fresh sage, course chopped
3 T Butter, unsalted
½ Cup Dry White Wine
4 Cups Low Sodium Chicken or Vegetable Broth
1 ½ Cup Fresh Parmesan Cheese, Shredded

1. Heat Chicken or Vegetable Broth in small pot and keep at low simmer. 2. Melt 2T Butter in large pan over medium/high heat. Continue cooking until butter is a caramel color, about 5 minutes. 3. Reduce...
See the full directions on my site

Nutritions

Calories
864

Sodium
9868mg
411% DV

Fat
35g
54% DV

Protein
50g
101% DV

Carbs
74g
25% DV

Fiber
8g
34% DV