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Butternut Squash Risotto with Basil Pesto

Diane Smith
  • 36 minutes
  • Serves 8

INGREDIENTS

1 8 ounce package

Baby bella mushrooms

1

bag Baby spinach

1 1/2 cups

Basil, fresh tightly packed

4 cups

Butternut squash

1 tbsp

Garlic

3 cloves

Garlic

1/4 tsp

Parsley, dried

1/2 cup

Parsley, fresh tightly packed

1

Yellow onion, medium

4 cups

Vegetable broth

2 tbsp

Lemon juice, fresh

1 tbsp

Miso, light

2 cups

Arborio rice

1/3 tsp

Black pepper

1/4 tsp

Italian seasoning

1/2 tsp

Nutmeg

3 tbsp

Nutritional yeast

1 tsp

Salt

1/8 cup

Pine nuts, toasted

2 tbsp

Water