Squash Risotto
Active Time: 35 minutes
Total Time: 1 hour
Yield: Serves 6
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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
- Sauté onion in Garlic Oil until soft.
- Add rice, stir for 2 min. Pour in wine and cook until absorbed.
- Add broth gradually, stirring constantly.
- Stir in squash and Parmesan. Season and serve.
