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