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Parmesan Lemon Risotto Recipe with Roasted Butternut Squash

Lauren
  • 55 minutes
  • Serves 8

INGREDIENTS

2 cups

butternut squash (cubed)

1 tsp

olive oil

salt and pepper

2 cloves

garlic (minced)

1

shallot (minced)

1 tbsp

olive oil

1

lemon (zested)

1 1/2 cups

Arborio rice

1/2 cup

white wine

4 cups

vegetable stock (*or chicken if not vegetarian)

1 tsp

fresh lemon juice

2 tbsp

butter (cut into pieces)

1/2 cup

Parmesan cheese (grated)