Butternut Squash Risotto
I don’t know about you guys, but I love squash! Although squash is a great fall dish I absolutely love it year round. Here is a quick and simple recipe for butternut squash risotto ☺
For the Squash:
Preheat your oven.
Cut your squash in half lengthwise and season. I use some olive oil and cumin.
Place squash on a baking sheet with the skin up and bake for 30 minutes.
Once baked, and rice is done, remove the contents of the squash into the risotto and mix thoroughly.
For the Risotto:
Heat a pot with olive oil
Pour in 3 cups of Arborio rice and coat it with the olive oil.
Start with pouring in 1 of the 8 cups needed of stock. (You can choose which stock you want to add in there)
Once the rice has soaked the 1st cup add in the remaining 7 cups.
Reduce heat and cover until the risotto is done.
I like to add some greens such as spinach into the dish, as well as some seeds and walnuts.
With happy vibes,