Butternut Squash Risotto

1. 1

   Dice and cook Butternut squash.

2. 2

   In a large non-stick skillet gently brown the garlic and onion in the oil. Add the rice and toast over very low heat, stirring constantly, for about 2 minutes.

3. 3

   Add about half the boiling broth to the mixture and cook over low heat, stirring occasionally. When most of the liquid has been absorbed, continue adding remaining broth little by little.

4. 4

   Mash 1/3 of the squash and add to rice.

5. 5

   After each addition of liquid let the rice absorb the broth and thicken while you stir.

6. 6

   Add another 1/3 of squash at intervals during cooking.

7. 7

   Just before the rice is finished, add last 1/3 of squash, and the parmesan cheese. Stir to incorporate.

8. 8

   Nutmeg or maple syrup may also be added for flavor.

No additional tips available.