Butternut Squash Risotto
Creamy butternut squash risotto made with pure butternut squash puree, vegetable stock and Parmesan cheese! Add a soft egg for more delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnessgracious.com.
Cooking tools:
- Blender
- Food processor
- Roasting pan
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Spoon
- Ladle
- Mixing bowl
- Measuring cup
- Colander
- Slotted spoon
- Oven
- Stove
- Kitchen timer
- Grater
- Plate
Ingredients
- 1 medium butternut squash, about 2 pounds
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 tbsp butter
- 2 ounces Pancetta or bacon, diced
- ½ small onion, about 1 cup diced
- 1 tsp minced garlic
- 1 ½ cups arborio rice
- 3 cups vegetable stock
- ½ cup grated Parmesan plus extra for garnishing
- chopped parsely fpr garnishing
- Pete and Gerry's Organic Eggs
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