Roasted Vegetable Risotto with Sun-Dried Tomato Butter | Prefare Meals
- Place the sauté pan on medium heat with 3-4 teaspoons of oil. (We recommend olive oil.) Preheat the pan for 2 minutes.
Ingredients
- 3-4 teaspoons of oil
- brussels sprouts (trimmed and cut into bite size pieces)
- butternut squash
- vegetable wine stock
- risotto
- peas
- Sundried Tomato Butter
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