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Name: Butternut Squash Risotto
Prep time: 11 min
Total time: 79 min
Yield: 4 servings
Ingredients: 800 g butternut squash, peeled, seeded, cut into 2 cm cubes; 30 ml extra-virgin olive oil; 3 g fine salt; 1 g black pepper, freshly ground; 1 g ground nutmeg; 1000 ml vegetable stock; 250 ml water; 30 ml extra-virgin olive oil; 20 g unsalted butter; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 300 g arborio rice; 120 ml dry white wine; 3 g fine salt; 1 g black pepper, freshly ground; 60 g vegetarian Parmesan, finely grated; 20 g unsalted butter, cold, cubed; 10 ml lemon juice; 15 g vegetarian Parmesan, finely grated; 5 ml extra-virgin olive oil; 2 g black pepper, freshly ground

Butternut Squash Risotto

Roasted squash cubes and puree folded into creamy arborio rice with wine, Parmesan, and lemon.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Butternut Squash Risotto

Roasted squash cubes and puree folded into creamy arborio rice with wine, Parmesan, and lemon.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

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