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Turban Squash Risotto

From Our Kitchen


2½ lbs. turban squash, steamed and mashed
½ onion, chopped
½ Tbsp. garlic, chopped
½ lb. arborio rice
½ gal. vegetable stock
½ stick butter


Saute onion and garlic in butter over medium heat; add rice and stir to coat.

Add stock and squash. Stir and cover. Cook, stirring occasionally, until liquid is absorbed and rice is tender (approx. 30 mins).