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Roasted Butternut Squash Risotto

Tiffani Thiessen
  • 120 minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs Butternut squash

3 cloves

Garlic

2

Shallots

8 cups

Vegetable stock

1 1/2 cups

Arborio rice

1

Kosher salt and freshly ground black pepper

6 tbsp

Olive oil

1/4 cup

Parmesan

1/4 cup

White wine, dry