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Butternut squash Risotto

Oct 25, 2012   //   by . Recipe section Recipes  //  No Comments

Or you can use any other squash. This is really tasty and a bit different.  Simply add your cooked Squash at stage 4 of the basic Risotto recipe. 

http://www.myingredients.com/recipes/basic-risotto/

Butternut squash Risotto

roast butternut

By Julie Published: October 25, 2012

  • Makes: 1 pot (6 Servings)
  • Prep: 10 mins
  • Cook: 60 mins
  • Ready In: 1 hr 10 mins

Or you can use any other squash. This is really tasty and a bit different.

Ingredients

Instructions

  1. Heat the oven to about 180c and drizzle some olive oil on a baking tray, now add your chopped and deseeded squash. You can peel if you wish or just leave the skin on and chop it like that once cooked or remove the skin once cooked (usually easier to do when cooked). Sprinkle on your spices and season with a little salt and pepper, you could also add a chilli if you like a little bit if spice. Now roast for about 30 mins. Then add to the basic risotto recipe in stage 4. Serve with some extra Parmesan on the side. Lovely!

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