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Roasted Butternut Squash Risotto with Sugared Walnuts

Pinch of Yum
  • 75 minutes
  • Serves

INGREDIENTS

1/4 cup

Pancetta

2 cups

Butternut squash

2 tsp

Garlic, fresh

2 tbsp

Lemon thyme, fresh

1 cup

Onion

4 cups

Lower-sodium chicken broth, fat-free

1 1/4 cups

Arborio rice

3/8 tsp

Black pepper, freshly ground

1 tsp

Brown sugar

1/4 tsp

Salt

1 tbsp

Olive oil

1/2 cup

Walnuts

1 tbsp

Butter

1/4 cup

Parmigiano-reggiano cheese

1/2 cup

Chardonnay

1/2 cup

Water