Recipe courtesy of Carlo Cavallo

Risotto con Zucca

  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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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Butternut Squash Risotto