PCC Roasted Butternut Squash and Cauliflower Risotto recipe | PCC Community Markets
Roasted butternut squash and cauliflower risotto | Easy vegetarian recipe | PCC Community Markets (Gluten-free, Egg-free)
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.pccmarkets.com.
Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spatula
- Grater
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons plus 3 teaspoons extra virgin olive oil, plus additional for roasting, divided
- Salt
- pepper
- 1 pound butternut squash – peeled, seeded and diced
- 3 3/4 cups vegetable stock, divided
- 1 cup Arborio rice
- 1/4 cup diced onions
- 5 tablespoons sherry
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded cheddar cheese
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