1/4 cupBlack Diamond Parmesan Cheese, plus additional for serving
1 tbspfreshly chopped sage
salt and pepper
1. Pour stock into a small saucepan and heat over low heat, keep warm while
2. Melt Lactantia butter with olive oil in large skillet over medium heat. Add the onion
and sauté until softened, about 5 minutes. Add the Arborio rice and stir for 2 minutes.
3. Add wine and cook, stirring until evaporated. Add 2 cups of stock and butternut
squash, stir until liquid has evaporated. Add an additional 1 cup of stock, continue
to stir until evaporated. Continue adding stock and stirring until Arborio rice is al
dente and creamy. Stir in Astro Original yogourt, Parmesan cheese and sage.
Season with salt and pepper.
4. Serve risotto as a main or side dish with an extra sprinkling of Parmesan cheese.
August 1, 2016
Butternut Squash Risotto
You are now leaving the Parmalat Foodservice website. Click on the link below to continue, or you may select cancel.