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Butternut squash and white bean risotto ~vegan, gluten free~

BeginWithinNutrition
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Butternut squash

1

Flat leaf parsley, fresh

1

Shallot

1 can

White beans, small

5 cups

Vegetable broth

1 cup

Arborio rice

1

Sea salt and pepper

2 tbsp

Olive oil, extra virgin

1/4 cup

Parmesan cheese

1/3 cup

White wine, dry