INGREDIENTS
- 1 Cup Arborio Rice
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Large Butternut Squash Cubed
- 2 Tablespoons Cream Cheese
- 1 Yellow Onion Chopped
- 1 Cup Grated or Thinly Sliced Parmesan Cheese
- 1/3 Cup Dry White Wine
- 1 Box Vegetable Broth or Stock
- 1 Teaspoon Cumin
- A Pinch of Saffron Threads
- 1 teaspoon crushed garlic
- Salt and pepper to taste
HOW TO PREPARE:
- Pre-heat the oven to 420 degreeg F.
- Coat the squash with oilve oil, salt and pepper, roast for 30 mins.
- Heat a heavy bottom pan, add butter and oil.
- Add the onion and cook till transclucent.
- Add the garlic and stir for a minute.
- Now add the rice and let it coat nicely, cook for a couple minutes.
- Add wine and stir until the wine evaporates.
- Now add a ladle of the broth. Cook until the rice absorbs it all. Repeat this process, one ladle at a time until the rice is almost cooked.
- Now add the saffron, cumin, butternut squash, cream cheese, salt, pepper, and half of the parmesan cheese.
- Stir and add more broth until the rice is fully cooked and teh risotto has a creamy texture.
- Top with the rest of the parmesan cheese (and optionally parsley). Serve hot!