Butternut Squash Risotto Recipe

The Spruce Eats
Serves: 6 Save

Ingredients (10)

  • 1 1/2 cups/210 grams butternut squash (peeled first, seeds removed, then diced)
  • 1 1/2 cups/225 grams arborio rice
  • 4 cups chicken stock
  • 1/2 cup white wine
  • 1 medium shallot (about 1/2 cup or 1/2 small onion, chopped)
  • 3 tablespoons unsalted butter
  • 1 tablespoon vegetable oil (plus an extra 2 tablespoon oil for crisping the sage)
  • 1/4 cup Parmesan cheese (grated)
  • 10 to 12 fresh whole sage leaves (divided)
  • Kosher salt (to taste)

Directions

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Pumpkin Spice Margarita

The Bar

Ingredients (9)

  • 1.5 oz. Casamigos Reposado Tequila
  • 5 oz. Almond Liqueur
  • 1 oz. Fresh Lemon Juice
  • .75 oz. Honey Syrup
  • 2 Heaping Bar Spoons Organic Canned Pumpkin
  • 1 Pinch Cinnamon
  • 1 Pinch Nutmeg
  • Optional: 2 Dashes Orange Bitters
  • Garnish Dehydrated Half-Moon Orange Slice, 2 Charred Sage Leaves and Nutmeg
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