Butternut Squash Risotto

Who doesn’t love risotto? The only concern for me is that it’s super heavy given the fact that it is typically made with cream and tons of cheese. So consider this lighter option a rebirth of a distinct and flavorful dish. If you don’t fancy butternut squash, swap with asparagus, zucchini or mushrooms!
SERVES4-6 People
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 small yellow onion, small dice
  • 1 very small butternut squash, peeled and seeded, small dice
  • 2 small sprigs fresh rosemary, stems removed, minced
  • 2 cups arborio rice
  • 1 jar extra virgin olive oil
  • 1 head garlic
  • 1 small yellow onion
  • 1 very small butternut squash, about 2 cups small dice
  • 1 bunch fresh rosemary
  • 2 cups arborio rice
  • 6 cups vegetable or chicken broth
  • 1 block Parmesan or 1 container grated
  • Salt
  • Ground pepper
  • 1 large heavy bottomed pot
In a medium pot, heat the olive oil over medium heat and add the garlic, onion, squash, and rosemary and sauté for 5 minutes, stirring regularly. Then add the rice and mix well.
Measure all dressing ingredients, place in a blender and purée until smooth and start by pouring 2 cups of the broth into the pot, stirring frequently until the liquid is absorbed. Repeat with another 2 cups of broth, then a final 2 cups (the entire process should take about 20 minutes). Turn off the heat, add the Parmesan (if using), and gently mix. Finish with salt and pepper.