Roasted Apple Butternut Squash Risotto

1. 1

   Roast butternut wquash, onion, apple, and garlic cloves in extra virgin olive oil, nutmeg, salt and pepper at 425 degrees F for 20 minutes., turning once.

2. 2

   Pour chicken broth and wine in a small pot and put on the stove at medium heat, keeping warm while rice is prepared.

3. 3

   Once vegetables are done roasting, add to a big pot.

4. 4

   Add butter and rice.

5. 5

   Cook until butter has melted, about 1-2 minutes, toasting the rice slightly.

6. 6

   Pour in 1/2 cup of wine and cook for 2-3 minutes until reduced and liquid is almost gone.

7. 7

   Add broth/wine mixture to rice one ladleful at a time until liquid is almost gone, stirring fairly continuously on medium heat.

8. 8

   This process will take about 15 minutes until all of the broth/wine has been used up.

9. 9

   At this point, the rice should have a moist, creamy consistency.

10. 10

    Stir in parmesan cheese and serve!

No additional tips available.