Recipe courtesy of Carlo Cavallo
Recipe courtesy of Carlo Cavallo
Watch how to make this recipe.
Risotto con Zucca
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- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 33 mg
- Sodium
- 261 mg
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 33 mg
- Sodium
- 261 mg
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.
