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Baked Butternut Squash and Champagne Risotto

Oh My Veggies
  • 50 minutes
  • Serves 4

INGREDIENTS

2 cups

Butternut squash

8 oz

Button mushrooms

2

Garlic cloves

1/2

Lemon, zest from

1/2 cup

Onion

2 cups

Spinach

1 tsp

Thyme, fresh leaves

3 1/2

Scant cups Vegetable broth

1 cup

Arborio rice

1/2 tsp

Black pepper

1/2 tsp

Salt

3 tbsp

Olive oil, extra-virgin

1/2 cup

Parmesan cheese, grated

1/2 cup

Champagne