- 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
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.