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Roasted Butternut Squash Risotto with Candied Pecans

The Organic Kitchen
  • 55 minutes
  • Serves 6

INGREDIENTS

3 cups

Butternut squash

1

Chives

1

small clove Garlic

1

Pomegranate seeds

4

Shallots, med

4 cups

Chicken broth, hot

1 cup

Arborio rice

1/8 tsp

Cinnamon

2 tbsp

Olive oil

1/3 cup

Candies pecans

1 tbsp

Butter

1/2 cup

Parmesan cheese

1/2 cup

White wine