Risotto con Zucca

Name: Risotto con Zucca
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Cuisine: european
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

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Total: 1 hr 10 min

Prep: 40 min
Cook: 30 min

Yield: 4 to 6 servings

Total: 1 hr 10 min

Prep: 40 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

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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.