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Roasted Butternut Squash Risotto

Little Grazers
  • 50 minutes
  • Serves 4

INGREDIENTS

400 g

Butternut squash

3 cloves

Garlic

2

Shallots, small

1

Some fresh thyme or sage, leaves

4 cups

Lof chicken or vegetable stock

1 cup

Arborio rice

1

sprinkling Paprika

1

Pepper to season

1

Olive oil

1 tbsp

Butter

60 g

Parmesan cheese