Yellow Squash and yellow Beetroot Risotto

"Creamy yellow squash and yellow beet risotto with parmesan cheese and sage, gluten free, suitable for beginner cooks, using metric units."

DG-181707

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7/12/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A smooth, comforting risotto combining tender yellow squash, earthy yellow beets, Parmesan, and fresh sage for a vibrant gluten-free meal.

vegetarian gluten-free comfort squash beet

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Name: Yellow Squash and yellow Beetroot Risotto
Yield: 4
Ingredients: 200g Arborio rice; 200g yellow squash, diced (leave skin on); 200g yellow beetroot, peeled and diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 750ml vegetable broth, warm; 60ml dry white wine (optional); 50g Parmesan cheese, grated; 2 tbsp olive oil; 20g unsalted butter; 4-5 fresh sage leaves, chopped; Salt and pepper to taste; edible yellow nasturtium flowers

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