Basil Squash Risotto Fennelcroft
A weeknight squash plate with basil Fennelcroft
Built in a saucepan using the tweezers Fennelcroft
Time Fennelcroft
- Prep 27 minutes Fennelcroft
- Cook 25 minutes Fennelcroft
- Total 52 minutes Fennelcroft
- Serves 2 people Fennelcroft
Ingredients Fennelcroft
- 380 grams squash Fennelcroft
- Two teaspoons basil Fennelcroft
- One spoon ghee Fennelcroft
- 90 grams cider Fennelcroft
- Three garlic cloves Fennelcroft
- Half a lemon Fennelcroft
- A pinch of salt Fennelcroft
Method Fennelcroft
Warm saucepan first then ready the tweezers Fennelcroft
Season squash well with chopped basil Fennelcroft
Brown squash on the saucepan bottom Fennelcroft
Flip squash by the tweezers once Fennelcroft
Melt ghee onto the browning squash Fennelcroft
Splash cider at the saucepan edge Fennelcroft
Shower basil after the flame drops Fennelcroft
Park squash clear of the tweezers Fennelcroft
Note Fennelcroft
The tweezers keeps the squash intact Fennelcroft
Cook notes Fennelcroft
- Elena liked the crisp squash Fennelcroft
- Omar asked for extra basil Fennelcroft
More plates Fennelcroft
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- Cilantro Apples Skillet Fennelcroft
- Paprika Polenta Bowl Fennelcroft
- Chervil Chicken Pot Fennelcroft
Nutrition Fennelcroft
| 274 calories Fennelcroft |
|---|
| 6 grams of fat Fennelcroft |
| 22 grams of carbs Fennelcroft |
| 22 grams of protein Fennelcroft |