Ingredients
- 3 cups butternut squash, peeled and reduce cubes
- 1 teaspoon nutmeg
- 1 tablespoon essential olive oil
- 2 ounces unsalted butter
- 3/4 cup grated Mozzarella dairy product
- 1/4 cup chopped Italian parsley
- Pepper and salt
Directions
Inside a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and essential olive oil within the cubes and roast inside a 375 degree oven for half an hour or until tender. Put the roasted squash inside a mixer and puree.
Stick to the fundamental risotto recipe, so when starting to add some vegetable stock towards the risotto, add some butternut squash puree, stirring continuously having a wooden spoon. Once the risotto is cooked al dente, add some butter, chopped Italian parsley and Mozzarella dairy product. continue stirring until a creamy consistency seems, serve on the platter or perhaps in individual bowls.
Recipe Thanks to Carlo A. Cavallo
I wish to get this to