Squash Risotto

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   In a medium pan over medium heat add oil, onion, garlic and parsley and let it saute for a few minutes until the onions start to soften.

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   Remove garlic and parsley stem, then add the squash cubes and let it cook for 5-7 minutes, stirring constantly.

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   If it gets too dry, add some vegetable broth.

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   3.

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   Add rice, stir and let it blend with the squash.

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   Then add the vegetable broth a bit at a time, always stirring so the bottom doesnt burn.

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   4.

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    Cook for 15-20 minutes, or until rice is al dente.

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    The broth has to evaporate and reach a creamy consistency.

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    5.

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    Turn off heat and add butter and Parmigiano.

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    6.

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    Let it sit for a couple minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.