Blog Archives - CARONDELET KITCHEN
Roasted Butternut Squash Risotto By Carondelet Kitchen inspired by Long Night and Log Fires YIELD: 2-4 Servings TIME: 1 hour The Big Guy walked through the back
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 www.carondeletkitchen.com.
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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