Ingredients

• 1/2 cup arborio rice
• 1 large shallot, minced
• 1 pound (454g.) butternut squash, peeled, seeded and cut into slices
• 1/4 cup parmesan cheese, grated
• 1 tablespoon butter
• 2 cups vegetable broth
• Olive oil
• Salt to taste

How to make Butternut Squash Risotto directions

• 1

  Season butternut squash with salt. In a frying pan, cook butternut squash in olive oil until soft and has golden color.

• 2

  Heat the vegetable broth in a saucepan and simmer on low.

• 3

  In a saucepan, melt the butter on medium heat and sauté shallots until translucent. Add rice and stir to coat, cooking for 3 to 4 minutes. Slowly add 1/2 cup of broth and cook until liquid is absorbed. Continue adding the vegetable broth as needed and absorbed, until the rice is tender and creamy. Season with salt to taste. Stir in cooked butternut squash and cheese and serve.