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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) butternut squash 1/2 cubes |
1 cup(s) mushrooms |
1 cup(s) grape tomatoes |
4 clove(s) garlic |
1/4 cup(s) olive oil + 2 tbsp |
8 cup(s) chicken broth |
3 tablespoon(s) butter |
1 whole(s) onion |
2 cup(s) arborio rice |
3/4 cup(s) parmagiano reggiano |
1/4 cup(s) basil |
Directions:
1. Roast squash, mushrooms and tomatoes in oil 5 to 10 min
2. Saute onion and garlic in quart pot, heat stock separate...add rice and then ladel full of stock at a time until rice is cooked...add roasted vegis, cheese and basil
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