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Butternut squash risotto with mushroom

Julia
  • 70 minutes
  • Serves 4

INGREDIENTS

1 cup

arborio rice

1 lb

butternut squash (peeled and diced into 1/2-inch chunks)

10 oz

mushrooms (sliced)

3 cups

vegetable broth

5

garlic cloves

2 tbsp

olive oil

2 tbsp

butter

1/2 tsp

salt

1/4 tsp

pepper

asiago cheese (finely grated, for garnish)