Farm to People
Delight in a farm-fresh Squash Risotto using seasonal produce. Enjoy the earthy flavor of Tetsukabuto squash paired with creamy Arborio rice and savory herbs. Perfect for fall!
Ingredients
- 1 Large Tetsukabuto or other Squash
- 1 Tbsp Butter
- 1 Tbsp Chopped Rosemary (optional)
- 1 cup Arborio Rice
- 2 Tbsp Olive Oil
- 4 cups Chicken or Vegetable Stock
- Black Pepper
- Sea Salt
- ½ Yellow Onion, chopped
- ½ cup White Wine
- ⅓ cup Grated Parmesan Cheese
More Like This
Wilson Farm Recipes : Turban Squash Risotto
wilsonfarm.com
Fall Squash Risotto with Ricotta Salata and Sage Recipe | James Beard Foundation
archive.jamesbeard.org
Homemade Risotto with Butternut Squash | Mahatma® Rice
mahatmarice.com
Fall Squash Risotto with Ricotta Salata and Sage | James Beard Foundation
jamesbeard.org
Creamy Butternut Squash Risotto: A Cozy Autumn Delight
crock.recipes
Vegan Squash Risotto | Plants a la Dirty Raven
thedirtyraven.com
Butternut Squash Risotto | TasteToronto
tastetoronto.com
Butternut Squash Risotto - Vigo Foods
vigofoods.com