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Rugosa Squash Risotto

From Our Kitchen


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


Saute onion and garlic in butter, add rice and stir to coat. Add stock and squash. Stir and cover till done (approx. 30 mins)