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Parmesan Risotto Stuffed Acorn Squash

Yumna Jawad
  • 60 minutes
  • Serves 8

INGREDIENTS

2

Acorn squash, medium

1

Basil

1

Garlic clove

1

Onion, small

3 cups

Vegetable broth

1 cup

Arborio rice

2 tbsp

Brown sugar

1

Red pepper

1

Salt and pepper

2 tbsp

Olive oil

1 tbsp

Butter

1/2 cup

Parmesan cheese