Butternut Squash RisOATto Recipe | Samsung Food App
This butternut squash risOATto doesn't use arborio rice. Instead, I'm using rolled oats as my base. Oats get just as creamy for a perfect risotto, while also being a whole grain and containing 5x the...
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Cooking tools:
- Dutch oven
- Grater
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Stove
- Wooden spoon
Ingredients
- 1 medium butternut squash, about 6.25 cups or 875 g
- 1 tbsp (15 g) extra virgin olive oil
- 1 tbsp (10 g) garlic powder
- 1 tbsp (7 g) onion powder
- 1 tsp (2 g) black pepper
- 1 tsp (6 g) salt
- 3 cups (240 g) rolled oats
- 1 tbsp (15 g) olive oil
- 3 tsp (12 g) chicken bouillon powder
- 4 1/2 cups (1080 g) water
- 1/2 cup (60 g) grated parmesan cheese
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