Fall Vegetable Risotto

Name: Fall Vegetable Risotto
Prep time: 75 min
Yield: 6.0
Ingredients: 2.0 pound Butternut Squash; 3.0 cup Nonfat Low Salt Chicken Broth Salt And Pepper; 3.0 Medium Leeks White Part And One Inch Green; 1.5 tablespoon Extra Virgin Olive Oil; 1.5 cup Arborio Rice; 3.0 Garlic; 2.0 tablespoon Fresh Flatleaf Parsley; 1.0 teaspoon Fresh Thyme; 0.5 teaspoon Fresh Rosemary; 0.5 teaspoon Fresh Sage; 0.125 teaspoon Nutmeg; 1.0 teaspoon Orange Zest; 0.5 Orange Options; 3.0 tablespoon Pecans; 0.5 cup Freshly Grated Parmigiano Reggiano

Fall Vegetable Risotto — a community recipe on Potlikkr.

🍽 Serves 6.0

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Ingredients

2.0 lb Butternut Squash
3.0 cup Nonfat Low Salt Chicken Broth Salt And Pepper
3.0 Medium Leeks White Part And One Inch Green
1.5 tbsp Extra Virgin Olive Oil

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Method (preview)

1
Cut squash in half lengthwise, then scoop out and discard seeds. Peel and cut
2
into 1/2- inch chunks.

In a medium-size saucepan over high heat, bring broth and 3 cups water to a

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