Saffron Risotto with Butternut Squash

Makes about 4-6 servings

Ingredients

2-3 cups butternut squash, cubed

Olive oil

Salt and pepper

1/2 tsp, or roughly 4 threads of saffron

4-6 cups chicken broth

3 tbs butter

1 onion, diced

2-3 garlic cloves, minced

2 cups arborio rice

1/3 cup white wine (optional)

2-3 cups Parmigiano-Reggiano cheese, grated

Chopped sage

1. Preheat the oven to 350F. Line a tray with parchment paper and add in the butternut squash. Toss with olive oil, salt and pepper.

2. In a pot over high heat, add the chicken broth and saffron. In another pot, melt the butter over medium-high heat, and saute the onion and garlic for about 3 minutes. Add in the rice and slightly toast the rice, for about 2 minutes. Make sure you are consistently stirring. Deglaze the pot with white wine if you are adding in white wine. Using a ladle, pour about 1 cup of chicken broth into the rice mixture. Interchange between stirring the mixture and adding the chicken broth. This should take about 20 minutes. Turn the heat off, and fold in the cheese.

3. To plate, add the risotto to the bottom of a plate. Top with butternut squash and sage. Enjoy!