Shortcut Butternut Squash Risotto
This recipe is by Amy Palanjian. I found it somewhere on the Internet. I took a screenshot of the ingredients and method hoping that I could get some good healthy vegetables and nutrition into my toddler who seems to have a sixth sense when I give him something healthy to eat.
After the initial battle to get him to taste it, eventually it was a success and went down a treat.
Shortcut Butternut Squash Risotto
This recipe is by Amy Palanjian. I found it somewhere on the Internet. I took a screenshot of the ingredients and method hoping that I could get some good healthy vegetables and nutrition into my toddler who seems to have a sixth sense when I give him something healthy to eat.
After the initial battle to get him to taste it, eventually it was a success and went down a treat.
Open in Cookpad AppSteps
- 1
Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
- 2
Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
- 3
Warm the rice and then stir it into the sauce. Season to taste with salt.
- 4
Top with parmasan to serve.
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