Squash & Golden Onion Risotto

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Total Time
1hr 30mins
40 mins
50 mins
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  1. Heat broth in one saucepan.
  2. Melt 1/4 cup butter in a large saucepan.
  3. When butter foams, add onion and garlic. Saute over med. heat until pale yellow.
  4. Add squash and sage; cook until starting to become tender.
  5. Add wines and reduce.
  6. Add balsamic vinegar and lower heat.
  7. And rice, mix well.
  8. When rice is coated, stir in 1-2 ladles of broth, cook until absorbed.
  9. Continue this routine for 15-20 min.
  10. Season with pepper. Serve with Parmesan.