Butternut Squash Risotto

MAKES 8 SERVINGS

1 clove garlic, minced
1 small yellow onion, small dice
1 very small butternut squash, peeled and de-seeded, diced small
2 small sprigs fresh rosemary, minced
2 cups arborio rice
6 cups vegetable or chicken broth, can also use water for lighter flavor
1 cup grated parmesan cheese, optional
1 teaspoon salt, or more to taste
Fresh ground pepper, to taste

Peel butternut squash. Cut in half, de-seed then dice into small cubes.

In a medium pot, heat olive oil on medium and add garlic onion, squash and rosemary and sauté for 5 minutes stirring regularly. Then add rice and mix well.

Start by pouring 2 cups of liquid into pot making sure to stir frequently until absorbed. Repeat with another 2 cups of broth, then a final 2 cups (entire process should take about 20 minutes). Turn off heat, add parmesan and gently mix. Finish with salt and pepper.

Reprinted with permission from What the Fork are you Eating? An Action Plan for Your Pantry and Plate. Copyright © 2014 by Stefanie Sacks, TarcherPerigee, a division of Penguin Random House.

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