Eat For Eight Bucks: Butternut Squash and Scallion Risotto
Ingredients
- 1 small butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes
- 1 quart chicken or vegetable stock
- 2 tablespoons olive oil
- 1 shallot, sliced
- 3 scallions, thinly sliced (white and green parts divided)
- 2 garlic cloves, minced
- ¾ cup arborio rice
- 1/4 cup dry white wine
Instructions
Eat For Eight Bucks: Butternut Squash and Scallion Risotto serves 2 original recipe by Serious Eats.
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