Butternut Risotto

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 5 cups chicken broth, hot
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 lb butternut squash, peeled seeded and cut into 1/4-inch cubes (about 3 cups)
• 1 1/2 cups arborio rice
• 1/4 teaspoon saffron
• 2 tablespoons butter
• 2 tablespoons parmesan cheese
• 1/8 teaspoon pepper

Recipe

• 1 in a large skillet heat oil over medium heat. add garlic and cook for 15 seconds.
• 2 add squash and rice and cook for 1 or 2 minutes, stirring.
• 3 slowly and carefully ad 1/2 cup of the hot broth and the saffron, stirring constantly.
• 4 continue to cook and stir over medium heat until broth is absorbed. continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy. (this should take about 25 minutes).
• 5 remove from heat. stir in butter, the 2 tablespoons of cheese and the pepper.
• 6 spoon into a serving bowl. sprinkle with additional parmesan.