Butternut Squash Risotto
Butternut Squash Risotto
Ingredients
- 1 1/4 Cup Arborio Rice uncooked
- 2 tsp olive oil
- 2 1/2 cup Vegetable Broth
- 1 cup Water
- 12 oz. Butternut Squash frozenpureed
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 Tbsp Parmesan cheese grated
Instructions
- Thaw squash.
- Heat Olive Oil in medium saucepan over medium heat and add rice: saute till lightly browned
- Add water and broth cook several min stiring occasionally untill most of the liquid is absorbed.
- Add squash and cheese and stir to combine and heated through.
Notes
Top with:
Grated fresh Parmesan cheese (optional)
Thyme sprigs (optional)
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