Italian

butternut squash Rissoto is for Dinner.

butternut squash Rissoto takes 10 minutes to prepare.

butternut squash Rissoto takes 20 minutes to cook.

butternut squash Rissoto makes 4 servings.

The ingredients for butternut squash Rissoto are:

1 box of rissoto rice
half a butternut squash
1 vegetable stock cude
black pepper
crushed chilli's
boiling water

Here is how you make butternut squash Rissoto:

first you need to turn on the oven to gas mark 6, and heat up a little oiled tray, well that is warming up in the oven, you can now peel the butternut squash and chop up into cudes. once prepared take out the baking tray and add the butternut squash, and season with black pepper and salt.Next, put i pan on the heat with a two dashs of oil,(well this warms up boil a kettle of water) and add the vegtable stock cude crushed up, and stir well unturn its all melted in. Next add the rissoto rice, and stir well and fry for 5 minutes, always keep it moving so it doesnt burn.By the next of the five minutes and kettle should of boiled,(now set a timer, or watch to 20minutes) start to add water, and keep the rice moving until its abord the water and keep that going unturn your timer goes. By that point your rice should be stiff and creamy looking.At this point take it off the heat and take the butternut squash out the oven. Next pour the butternut squash into the rice mix and stir well, and the rice will start to go orange.Now it ready to serve, serve with a sprinkle of black pepper and chilli's and eatNumber of Servings: 4Recipe submitted by SparkPeople user LUCYHARDYNANNY.

The nutritional information for butternut squash Rissoto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 226.1

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 481.0 mg
• Total Carbs: 51.6 g
• Dietary Fiber: 0.0 g
• Protein: 4.2 g

butternut squash Rissoto is Italian cuisine.