Butternut Squash Risotto

Creamy risotto with sweet roasted squash and parmesan.

Ingredients

  • 1 cup arborio rice
  • 3 cups vegetable broth, warm
  • 2 cups roasted butternut squash
  • 1/4 cup grated parmesan
  • 1 tbsp butter or olive oil

Instructions

  1. Toast rice in fat; add broth gradually, stirring until creamy.
  2. Fold in squash and parmesan; season to taste.