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Butternut Squash Risotto

The Pioneer Woman
  • 70 minutes
  • Serves 8

INGREDIENTS

1 cup

arborio rice

8 servings

bell pepper

3 Tablespoons

butter

1/2

butternut squash

1/4 tsp

chili powder

1/4 cup

heavy cream

1/2 tsp

kosher salt

6 cups

low sodium chicken broth

1 Tablespoon

olive oil

1/2

onion

1/2 cup

parmesan

8 servings

parsley

8 servings

salt and pepper

1/8 tsp

turmeric