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Creamy squash risotto in a wooden bowl topped with herbs

Squash Risotto

Active Time: 35 minutes
Total Time: 1 hour

Yield: Serves 6

Print recipe

Ingredients

  • 1 tbsp French Pantry Garlic Oil
  • 1 small onion, diced
  • 1 cup Arborio rice
  • ½ cup white wine
  • 4 cups warm vegetable broth
  • 1½ cups roasted butternut squash, mashed
  • ¼ cup grated Parmesan
  • Salt & pepper to taste

Instructions

  1. Sauté onion in Garlic Oil until soft.
  2. Add rice, stir for 2 min. Pour in wine and cook until absorbed.
  3. Add broth gradually, stirring constantly.
  4. Stir in squash and Parmesan. Season and serve.
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