Grammy's Kitchen · Risotto · Shortcut Butternut Squash and Sage Risotto
One of 89 risotto recipes we measured
from iowagirleats.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 691% | 453% |
| fat | 8% | 15% |
| protein add | 14% | 22% |
| vegetables and beans | 227% | 38% |
| aromatics | 3% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 Tablespoon butter |
| 1 large shallot (chopped) | |
| salt and pepper | |
| 6 g | 2 garlic cloves (minced) |
| 185 g | 1 cup arborio rice |
| 79 g | 1/3 cup white wine |
| 420 g | 3 cups 1/2" cubed butternut squash |
| 1200 g | 5 cups chicken broth |
| 11 g | 10 - 12 fresh sage leaves (chopped) |
| 25 g | 1/4 cup parmesan cheese |
Method: 3 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.