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Squash Risotto

  • Total Time: 1 hour


  • 4 glasses of Carnaroli Rice
  • 400 g butternut squash
  • 1 small onion, chopped
  • 1 clove garlic, whole
  • 1 stem parsley
  • butter and parmigiano at the end for the creaminess


  1. In a medium pan add oil, onion, garlic and parsley and let it go for a few minutes.
  2. Remove garlic and parsley stem, then add the squash and let it cook for 5-7 minutes, stirring constantly. If it gets too dry, add some vegetable broth.
  3. Add rice, let it blend with the squash, then add the vegetable broth a bit at a time, always stirring so that the bottom doesn't burn.
  4. Cook for 15-20 minutes, or until al dente. The broth has to dissolve and reach a creamy consistency.
  5. Turn off heat and add butter and parmigiano.
  6. Let it sit for a couple minutes, then serve.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes


  • Serving Size: 8 persons
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