Butternut Risotto

Butternut and saffron, what a great combination.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 5  cups chicken broth, hot
• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 1  lb  butternut squash, peeled seeded and cut into 1/4-inch cubes (about 3 cups)
• 1 1⁄2 cups arborio rice
• 1⁄4 teaspoon saffron
• 2  tablespoons butter
• 2  tablespoons parmesan cheese
• 1⁄8 teaspoon pepper

Directions

1. In a large skillet heat oil over medium heat. Add garlic and cook for 15 seconds.
2. Add squash and rice and cook for 1 or 2 minutes, stirring.
3. Slowly and carefully ad 1/2 cup of the hot broth and the saffron, stirring constantly.
4. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy. (This should take about 25 minutes).
5. Remove from heat. Stir in butter, the 2 tablespoons of cheese and the pepper.
6. Spoon into a serving bowl. Sprinkle with additional parmesan.