Risotto with squash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Short grain rice | |
| Chopped onion | ||
| Butter | ||
| Oregano | ||
| Squash; roasted until soft | ||
| Grated fresh Parmesan cheese | ||
| Vegetable stock | ||
Directions
Fry the onions with the butter until softened. Stir in the rice, and add a small amount of stock to keep it moist. Cook for 10 minutes, making sure it keeps boiling. Every time it seems to go dry, add a little more stock so the rice can absorb the moisture. Keep boiling for another 7 minutes and then add fresh oregano. Fold the squash into the cooked irce, add the cheese and serve.
Wild mushrooms can be used as an alternative to the squash.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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