Creamy Butternut Risotto

1. 1

   In a medium saucepan, bring broth to boiling.

2. 2

   Cover and reduce heat until broth just simmers.

3. 3

   Meanwhile, in a large nonstick skillet, heat oil over medium heat.

4. 4

   Add garlic; cook and stir for 15 seconds.

5. 5

   Add squash cubes and rice.

6. 6

   Cook and stir 1 more minute.

7. 7

   Slowly(and carefully) add 1/2 cup of the hot broth and the turmeric or saffron to rice mixture, stirring constantly(if using wine, add before the 1/2 cup broth, let absorb, then continue).

8. 8

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

9. 9

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

10. 10

    This should take about 25 minutes.

11. 11

    Remove from heat.

12. 12

    Stir in butter or margarine, the 2 tbls.

13. 13

    Parmesan cheese, and pepper.

14. 14

    Spoon into a serving bowl.

15. 15

    Sprinkle with additional finely shredded Parmesan cheese.

16. 16

    Taste for seasoning and add salt and more pepper if desired.

17. 17

    Enjoy!

18. 18

    Note:.

19. 19

    1/4 cup of white wine added before broth and cooked until absorbed, then continue with directions can be used to add even more flavor.

20. 20

    This is optional.

No additional tips available.