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Butternut Squash Risotto Recipe

Amy Roskelley
  • 43 minutes
  • Serves 4

INGREDIENTS

1 tbsp

– olive oil

1

cup, chopped – onion

1 clove

– garlic

3

cup, cubes – butternut squash

2 cups

– arborio rice

5 cups

– chicken broth, low-sodium

1/4 cup

– Parmesan cheese, grated

1/4 tsp

– salt

1/4 tsp

– black pepper, ground