Ingredients Needed for Butternut Squash and Parmesan Risotto
8 ounces of baked butternut squash, cubed
1 tablespoon olive oil
2 spring onions, sliced
2 garlic cloves, crushed
6 ounces of risotto rice
3 cups of vegetable stock
1 tablespoon cumin powder
1 cup parmesan, shredded
How to Cook Butternut Squash and Parmesan Risotto
- Heat the vegetable oil in a saucepan over low heat, add the spring onion, garlic, rice, stir a little, then add the vegetable stock. Season with salt and pepper. Stir.
- Bring it to a boil, then lower the heat and simmer the rice until the water evaporates and the rice becomes tender.
- Add the cumin powder, and keep stirring. Add the parmesan and butternut squash, stir and cook for 2 more minutes, then remove from heat.