Butternut Squash Risotto with Brown Rice

Short_brown_9354

Course Appetizers

Ingredients in this Recipe

1 cup dry white wine
1 cup toasted walnuts, chopped
1 tablespoon butter or olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 yellow onion, medium
1/3 cup grated parmesan
2 cups butternut squash, roasted and pureed (instructions below)
2 cups short grain brown rice
4 5 cups chicken stock
salt + pepper to taste

Recipe Preparation

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