Blog Archives - CARONDELET KITCHEN
Roast butternut squash with red pepper flakes, then cook in white wine and chicken broth for a flavorful risotto. Perfect for date night or a special weeknight meal.
Ingredients
- 1 pound butternut squash, peeled, deseeded, and diced
- 1½ teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 tablespoon olive oil
- ¾ cup Arborio (risotto) rice
- ½ cup of white wine
- 1 12 ounce can of Swanson’s Chicken broth
- ½ cup parmesan cheese
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