0.0 – 0 reviews • Vegetarian
| Total: |
1 hr 10 min |
| Prep: |
40 min |
| Cook: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 3 cups butternut squash, peeled and cut into cubes
- 1 teaspoon nutmeg
- 1 tablespoon olive oil
- 2 ounces unsalted butter
- 3/4 cup grated Parmesan cheese
- 1/4 cup chopped Italian parsley
- Salt and pepper
Instructions
- 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. Place the roasted squash in a food processor and puree.
- 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. 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
196 |
| Total Fat |
15 g |
| Saturated Fat |
8 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
8 g |
| Cholesterol |
33 mg |
| Sodium |
261 mg |
