| 6-8 cups chicken broth (use vegetable broth for vegetarian option) |
1 3/4 cups |
$0.99 per 14 1/2 ounces
|
$1.00 |
| 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp |
1 tablespoon |
$3.99 per 16 ounces
|
$0.16 |
| 1 small onion, finely chopped |
1/4 onion |
$0.79 per pound
|
$0.03 |
| 2 cups butternut squash, peeled, and finely diced |
1/2 cup |
$1.49 per pound
|
$0.23 |
| 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred) |
1/2 cup |
$4.19 per 80 ounces
|
$0.17 |
| 1 cup dry white wine (such as Sauvignon Blanc) |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 cup freshly grated Parmesan cheese |
1/4 cup |
$5.49 per 6 ounces
|
$0.81 |
| 2 Tbsp chopped chives or garlic chives |
1 1/2 teaspoons |
$2.59 per 2/3 ounces
|
$0.42 |
| Total per Serving |
$3.51 |
| Total Recipe |
$14.03 |
Butternut Squash Risotto - Recipe Cost
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