Butternut Squash Risotto

I had a Butternut Squash that I needed to use, and I didn't want to just roast it like I usually do so I did a little searching online. After looking at a few recipes, I found one that sounded amazing from my ol' favorite, The Pioneer Woman. It looked great and I couldn't wait to a make it, so last Saturday I tried making risotto for the very first time! To be honest - I was a little nervous, but I haven't screwed up a recipe too bad in quite a long time so I got busy cooking and hoped for the best! Take a look at the whole process below.

The Good:

Butternut Squash

Arborio Rice

Chicken (or Vegetable) Broth

Olive Oil

Butter

Onion

Chili Powder 

Salt

Pepper

Parmesan Cheese

Fresh Parsley

Cut the squash in half, scoop out the seeds, peel, bag half the squash, and dice the other half.

Melt butter, add the squash, season with salt, pepper and chili powder. 

Cook until tenter, but not falling apart. Set aside until rice is cooked.

Melt remaining butter and saute onions until tender and translucent.

Add the rice and stir, cooking about a minute.

Add the broth to the rice one cup at a time. 

Simmer and let absorb, adding more broth until rice is tender but still has a little bite. 

Add freshly shave parmesan and the cooked butternut squash.

Fold into the cooked rice and season if needed. Top with freshly chopped parsley. 

The finished product with a yummy green salad!

Was my first time making risotto a disaster? Absolutely not! In fact, every time I think about this recipe, tell someone about this meal, look at the pictures I took while cooking - I can taste the deliciousness! I actually ended up omitting the turmeric and cream, but wouldn't have wanted it any other way. I cannot wait to make this again and share it with someone else who will appreciate how great it tastes!