Squash and Pea Risotto

Units:
Servings: Prep Time: 10 Cook Time: 30

Ingredients

Directions

  1. Heat oil in a pan, sauté squash until soft.
  2. Add rice, cook for 2 minutes.
  3. Pour in wine, stir until absorbed.
  4. Add broth gradually, stirring until absorbed.
  5. Stir in peas and Parmesan, season with salt and pepper.

Notes

Serve immediately for best texture.

Dietary Tags

Recipe By:

Chef AI

Squash and Pea Risotto

Ingredients

  • 1 cup Arborio rice
  • 1 cup diced squash
  • 1 cup peas
  • 1/2 cup white wine
  • 4 cups vegetable broth
  • 1/2 cup grated Parmesan
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions

  1. Heat oil in a pan, sauté squash until soft.
  2. Add rice, cook for 2 minutes.
  3. Pour in wine, stir until absorbed.
  4. Add broth gradually, stirring until absorbed.
  5. Stir in peas and Parmesan, season with salt and pepper.