Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 2 Tbsps butter, cut into small pieces; 340 grams canned butternut squash puree; 946 milliliters chicken broth; 237 milliliters dry white wine; 2 cloves garlic, minced; 1 Dash nutmeg; 2 Tbsps olive oil; 1 onion, finely chopped; 237 milliliters grated parmigiano-reggiano cheese; 4 servings Parsley for garnish; 4 servings Salt and pepper; 1 teaspoon Heaping of fresh thyme leaves

Butternut Squash Risotto might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 683 calories, 18g of protein, and 20g of fat. A mixture of onion, parmigiano-reggiano cheese, dash nutmeg, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. It is a rather expensive recipe for fans of Mediterranean food.