Once butter has melted and ingredients are fully incorporated, remove from heat and season with salt and pepper.
Add shallots and cook until they become translucent and softened, but not browned-about 8 minutes. In wide pan, melt 1 tbsp butter, add garlic, onion and saute until onions are soft (4-5 minutes). In a large saucepan, heat olive oil on a medium setting.In the meantime, bring chicken stock to a slow simmer on low-heat in small, covered pot.Purée half of the squash and set the other half aside. Remove from heat and discard sage leaves and garlic. Roast for about 30 minutes, until squash becomes tender and golden. Season with garlic, sage leaves, salt and pepper. 1 (2-ounce) jar DeLallo Pignoli Pine Nuts, toasted.1 (17.6-ounce) box DeLallo Risotto Arborio Rice.3 tablespoons DeLallo Extra Virgin Olive Oil.
Brimming with big flavors, bold colors and a creamy bite! With the cooler weather upon us, there is no better way to enjoy the heartier side of tasty Italian classics than with our famously fall Butternut Squash Risotto with Pine Nuts & Balsamic recipe. Butternut Squash Risotto with Pine Nuts & Balsamic