Recipe courtesy of Carlo Cavallo
Total:
1 hr 10 min
Active:
40 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

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.

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.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Chile Con Queso

Recipe courtesy of Ree Drummond

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Simple Mushroom Risotto

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Mushroom Risotto

Recipe courtesy of Tyler Florence

Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Chile con Carne

Recipe courtesy of Diana Barrios

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking