Butternut Squash Risotto Recipe

Ingredients: 1 cup risotto rice, 5 cups chicken (or vegetable) stock, 1 tsp. chopped garlic, 1 small onion, chopped, 2 tbsp. olive oil, 1 tbsp. butter, 1 tbsp. chopped parsley, 1 cup diced butternut squash, 1/2 cup dry white wine, 1/3 cup grated Parmesan cheese, salt and pepper to taste.

Recipe: In a large skillet heat the butter and olive oil and saute the onion and garlic for about 2 minutes and add the rinsed rice. Saute for 5 minutes more or until the rice is translucent. Deglaze with the white wine and cook until the wine is absorbed. Start adding the stock one cup at a time and stir until it is absorbed. Cook until the rice is almost cooked and all liquid is absorbed. Steam the diced butternut squash (but do not overcook it) and add it to the risotto for the last 5 minutes of cooking. Stir in the parsley and Parmesan cheese and serve. The butternut squash risotto is a suitable side for any light meal.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!