Butternut Squash Risotto

"Now, it's true that risotto is known for being tedious, but I personally find it almost relaxing to make. The hardest part is chopping the squash (and you can always buy pre-chopped squash anyway)! Just stir a splash of broth at a time into a skillet with the risotto rice and butternut squash until the consistency is luxurious, then finish it off with plenty of cheese."

"Oh-so creamy! Risotto is naturally creamy thanks to starchy arborio rice cooked slowly in broth. This butternut squash version is finished with a mountain of parmesan cheese to take this to the next level! A new way to use butternut squash - I love butternut squash soup as much as the next person, but folding sautéed butternut squash into creamy risotto is a fun new way to use it up."

Butternut Squash Risotto combines arborio rice cooked slowly in broth with sautéed or roasted butternut squash and sage for a fall-inspired dish. Vegetable or chicken broth can be used; frozen or pre-chopped squash substitutes save prep time. Slow, incremental addition of hot broth yields a naturally creamy texture from the rice's starches. The risotto is finished with generous Parmesan cheese for richness. The dish works as an autumn main or side, and alternatives like sweet potato or pumpkin can replace squash when unavailable. Chopping the squash is the most time-consuming step, but pre-cut options simplify preparation.

Read at The Almond Eater