Kristen's Butternut Squash Risotto

 

Ingredients

1. 2 cups butternut squash
2. 4 tbs butter
3. olive oil
4. salt
5. pepper
6. 1 1/2 c arborio rice
7. 4 c low sodium chicken stock
8. 3/4 c grated parmesan

Directions

1. Chop squash into cubes and toss with salt, pepper and olive oil
2. Chop 2 tbs butter into chunks and place on rimmed baking tray with squash
3. Roast at 375 for 45 minutes, tossing frequently
4. Squash is ready when it is tender and slightly browned
5. While squash is cooking, heat 2 tbs of butter in large saucepan.
6. Add rice and cook 3-5 minutes, stirring continuously
7. Slowly add chicken stock to rice, about 1/2 cup at a time, stirring continuously. Let rice completely absorb liquid before adding more
8. Add 1/2 c grated parmesan to risotto and mix well
9. Add squash to risotto
10. Add salt and pepper to taste
11. Put risotto in bowls and top with remaining 1/4 cup grated parmesan

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