Risotto Con Zucca
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
52
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender
2
Place the roasted squash in a food processor and puree
3
Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon
4
When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls