butternut squash and sage risotto
a side for 3 people
1 cup risotto
4 cups (as needed)chicken stock
3 minced shallots
3 minced clove garlic
1 minced onion
1 cup white grape juice
1 cup butternut squash-peeled and roasted
1/3 cup asiago cheese
1/4 minced fresh sage
sautee garlic,shallot and onions in butter
then toast risotto for about 3 min.
deglaze with white grape juice
cooking risotto with chicken stock adding a cup at a time until aldente(done)
finish with asiago cheese and fresh sage
add diced butternut squash in a circle around the risotto
a pinch of asiago on top!!
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