Risotto with Butternut Squash and Peas
Our vegetarian clients will enjoy this version. Cooked slowly with our house made vegetarian broth, white wine and parmesan cheese until the high starch Arborio rice varietal becomes rich and creamy. We then add to it roasted butternut squash and fresh green peas. Classic and Italian. A side of the Grilled Seasonal Vegetables would make a side dish. Freezable.
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