Risotto con Zucca

1. 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. 2

   Place the roasted squash in a food processor and puree.

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.