Butternut Squash Risotto

1. 1

   1) Heat olive oil in a large saucepan over medium high heat. Add onion and saute for 4 minutes or until tender.

2. 2

   2) Add garlic and cook for 2 more minutes.

3. 3

   3) Add rice while stirring constantly with a wooden spoon, cook for 2 more minutes.

4. 4

   4) Add turmeric and cook about 2 more minutes, stirring often.

5. 5

   5) Add 1 cup of the hot broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in 3/4 cup increments and stirring often until the rice is creamy (not soupy) and soft but still al dente, about 25 minutes.

6. 6

   6) Remove from heat and add roasted squash and cheese. Stir. Add nutmeg to taste. Serve immediately. If not serving immediately, keep warm and add cheese right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.