Ingredients
- ½ pound (500 grams) raw squash ( i used pumpkin)
- ½ onion chopped
- 1 tablespoon (13 grams) olive oil
- 1½ cups (270 grams) arborio rice
- ¼-1/2 teaspoon (1½-3 grams) salt
- 5 cups (1 liter + 100 grams) water + bouillon cube (heat together and stir to combine)
- 1½ tablespoons (21 grams) butter
- ¼ cup (40 grams) freshly grated parmesan cheese
- ¼ cup (55 grams) whole cream
Recipe Description
Squash Risotto, a delicious creamy Italian risotto, butternut, pumpkin or acorn any squash will do, a perfect Fall/Winter meal or side dish.Hi, my name is Rosemary and I blog at An Italian in my kitchen, you will find all kinds of terrific authentic Italian recipes, not so Italian recipes and some yummy desserts. I hope you enjoy the recipes as much as my family and I do. Enjoy!
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