Butternut squash risotto

Name: Butternut squash risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian, European
Ingredients: 160 gr of Arborio rice; 1 twist of Black pepper; 500 gr of Butternut squash; 2 tbsp of Extra virgin olive oil; 1 pinch of Fine sea salt; 1 sprig of Fresh rosemary; 3 leaves of Fresh sage; 1 clove of Garlic; 1 pinch of Ground nutmeg; 35 gr of Parmigiano cheese; 1 slice of Unsalted butter; 1 Vegetable stock cube; 100 ml of White wine

Method

45′total time

$$$$everyday

709 kcalper serving

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Ingredients

Equipments

Cutting board
Knife
Mixing bowl
Peeler
Wooden spoon
Oven
Pan
Ladle

Butternut squash risotto

Ingredients

Equipments

Method

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