Yellow Squash and yellow Beetroot Risotto | DishGen Recipe
A smooth, comforting risotto combining tender yellow squash, earthy yellow beets, Parmesan, and fresh sage for a vibrant gluten-free meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Grater
- Peeler
- Stove
- Plate
Ingredients
- 200g Arborio rice
- 200g yellow squash, diced (leave skin on)
- 200g yellow beetroot, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 750ml vegetable broth, warm
- 60ml dry white wine (optional)
- 50g Parmesan cheese, grated
- 2 tbsp olive oil
- 20g unsalted butter
- 4-5 fresh sage leaves, chopped
- Salt
- pepper
- edible yellow nasturtium flowers
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