Risotto Recipe with Butternut Squash, Rosemary and Chilli
This risotto recipe is so quick and easy to whip up in one pot and can be made with almost anything you have in the cupboards.
Keywords
- Side
- Main
- Easy
- Rice
- pumpkin & squash
- Vegetables
- Lunch
- Dinner
- Risotto
- Grains
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Ingredients
- 80 grams Bertolli buttery spread
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- 300 grams butternut squash cubed
- 300 grams risotto rice
- 50 ml white wine
- 2 rosemary sprigs
- 1 1/2 l liquid vegetable stock kept hot
- 60 grams grated Parmesan plus extra for sprinkling
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