Dairy-Free Squash Risotto | RICARDO
In this risotto recipe, we add squash to make it creamy—without the dairy—and lemon for a kick of freshness.
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Ingredients
- 5 cups (1.25 litre) chicken broth
- 1 butternut squash, about 1 1/2 lb (675 g)
- 3 tbsp (45 ml) olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 1/3 cups (275 g) arborio rice
- 1 cup (250 ml) dry white wine
- 1/4 cup (45 g) roasted almonds, chopped
- 1/2 lemon, zest finely grated
- 3 tbsp flat-leaf parsley, finely chopped
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