Winter Squash Risotto

Name: Winter Squash Risotto
Ingredients: 2 Tbsp olive oil; ½ lb fresh pumpkin or butternut squash, peeled and cut into 3/4 -inch dice (1 1/3 cups); 2 medium white onions, finely diced; 7 ¾ cups vegetable stock or canned low-sodium chicken broth; 1 lemon, juiced; 1 ½ tsp freshly grated nutmeg; 1 tsp freshly ground white pepper; 1 tsp salt; 5 Tbsp unsalted butter; 1 ½ cups Arborio rice (about 11 oz); 3 Tbsp finely chopped fresh flat-leaf parsley; ½ cup freshly grated Parmesan cheese, plus more for serving

www.freshfarm.org

Creamy risotto with added richness from the squash

View full recipe on www.freshfarm.org

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.freshfarm.org.

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Ingredients

2 Tbsp olive oil
½ lb fresh pumpkin or butternut squash, peeled and cut into 3/4 -inch dice (1 1/3 cups)
2 medium white onions, finely diced
7 ¾ cups vegetable stock or canned low-sodium chicken broth
1 lemon, juiced
1 ½ tsp freshly grated nutmeg
1 tsp freshly ground white pepper
1 tsp salt
5 Tbsp unsalted butter
1 ½ cups Arborio rice (about 11 oz)
3 Tbsp finely chopped fresh flat-leaf parsley
½ cup freshly grated Parmesan cheese, plus more for serving