Butternut Risotto

Name: Butternut Risotto
Ingredients: 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 12 cups arborio rice; 14 teaspoon saffron; 2 tablespoons butter; 2 tablespoons parmesan cheese; 18 teaspoon pepper

9 ingredients

11 steps

Ingredients

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 12 cups arborio rice
14 teaspoon saffron
2 tablespoons butter
2 tablespoons parmesan cheese
18 teaspoon pepper

Directions

1

In a large skillet heat oil over medium heat.
2

Add garlic and cook for 15 seconds.
3

Add squash and rice and cook for 1 or 2 minutes, stirring.
4

Slowly and carefully ad 1/2 cup of the hot broth and the saffron, stirring constantly.
5

Continue to cook and stir over medium heat until broth is absorbed.
6

Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy.
7

(This should take about 25 minutes).
8

Remove from heat.
9

Stir in butter, the 2 tablespoons of cheese and the pepper.
10

Spoon into a serving bowl.
11

Sprinkle with additional parmesan.