Butternut Risotto

“Butternut and saffron, what a great combination.”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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