Butternut Squash Risotto

Friday night we had friends over whose husband was allergic to corn, their children were allergic to tree nuts and peanuts. So together we had gluten, dairy, corn, tree nuts, peanuts allergies. To top it off it was a Friday during Lent. So I wanted to go meatless. At first I thought Spaghetti. Easy peasy. Then I thought heck let's do risotto. It's creamy, yummy and easy. I saw some great butternut squash in the grocer's and picked up two. The hardest part about working with butternut is the slippery texture when your peeling it. Using a towel to hang on to it helps. 


Butternut Squash Risotto

2 tbsp of olive oil
2 small butternut squash peeled and cut into pieces
1 small onion finely chopped
1/2 tsp paprika
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper
1 cup arborio rice 
4 - 5 cups of vegetable broth

Heat oil in large skillet over medium heat. Add squash cook for 3 minutes stirring frequently. Add onion cook for 3-4 minutes or until squash is almost tender. Stir in paprika, salt, thyme and pepper. Add rice; stir to coat with oil. 

Add 1/2 cup of broth cook over medium heat, stirring occasionally. Stir in another 1/2 cup of broth when almost all the liquid is absorbed. Repeat with remaining broth until consistency is creamy and rice is tender. (total cooking time is 20-30 minutes)

Season with salt and pepper to taste. Serve immediately. Enjoy!