Risotto con Zucca

Total Time:
1 hr 10 min
Prep:
40 min
Cook:
30 min

Yield:
4 to 6 servings

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
  • 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.


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    Recipe courtesy of Food Network Kitchen