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Categories:Viewed: 7 - Published at: 4 years ago
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
Method
- 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.
