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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
3 cups butternut squash, peeled and cut into cubes |
1 teaspoon nutmeg |
1 tablespoon olive oil |
2 ounces unsalted butter |
3/4 cup grated parmesan cheese |
1/4 cup chopped italian parsley |
salt and pepper |
Directions:
1. In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
2. Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.
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