Butternut Squash Risotto
2 tablespoons extra virgin olive oil
1 clove garlic, 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
6 cups vegetable or chicken broth (you can also use water for lighter flavor)
1 cup grated Parmesan cheese (optional)
1 teaspoon salt, or more to taste
Fresh ground pepper, to taste
1. In a medium pot, heat olive oil over medium heat and add garlic, onion, squash, and rosemary and sauté for 5 minutes, stirring regularly. Then add rice and mix well.
2. 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 heat, add the Parmesan, and gently mix.
3. Finish with salt and pepper.
Store in the fridge for up to three days or freeze for up to three months. When reheating, add a little liquid to the pot.
Recipes excerpted from What the Fork Are You Eating? An Action Plan for Your Pantry and Plate by Stefanie Sacks. © 2014 by Stefanie Sacks. Published by Jeremy P. Tarcher/Penguin, Penguin Group USA, A Penguin Random House Company.