Lemon Parmesan Risotto with Butternut Squash
Toss squash with oil on a baking sheet. Season with salt & pepper. Roast until tender, about 30 min.
1
Heat oil in a Dutch oven and add shallot and garlic. Cook 2-3 minutes to soften.
2
Mix in rice and lemon zest. Pour in wine. Cook until wine is fully absorbed.
3
Add 3 cups of stock, 1 at a time. Let each absorb fully. Add last cup of stock 1/4 cup at a time.
4
Remove from heat. Stir in lemon juice, butter and Parmesan cheese.
5
Add roasted squash.
6
Gently fold in the squash until evenly combined.
7
Full recipe is linked below.
8
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