Butternut-squash risotto
Baby’s first Butternut-squash risotto
Ingredients:
– 2-4 dl of veggie stock or just water
– 1/2 cup of Arborio rice (risotto rice)
– 1 knob of butter (unsalted)
– Butternut squash puree see Butternut squash puree recipe
All organic if possible.
Method:
1. Add 1 dl risotto rice and 4 dl veggie stock and leave it boiling till the rice is cooked.
2. Add butter when the rice is done.
3. Add butternut squash (from previous post) and butter and serve.
Actually this recipe u can use any other puree to mix with the rice!
3 Responses to Butternut-squash risotto
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Hi there,
Thank you for your recipes…have a question regarding squash risotto…in the ingredients section you have said 2dl of veggie stock and in method section is says 4dl veggie stock…which one is the right amount?
Thank you
Oh, it depends on the type of rice you are using, but it is something between 2-4 dl ?
Is it okay to freeze this?