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Creamy Butternut Squash Risotto with Arborio

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Cook Time 40 minutes
Servings 4

Ingredients
  

  • 2 cups Italian short grain rice
  • 1 small butternut squash peeled seeded and cubed
  • 2 Tbsp. olive oil + 2 tablespoons butter
  • 1/2 cup minced shallots
  • 1 Tablespoons minced garlic
  • 2 cups chopped spinach
  • 4 cups chicken stock
  • 1 cup white wine
  • 1 cup crumbled gorgonzola cheese
  • 1 cup grated parmesan
  • 2 tablespoons chopped Italian parsley
  • 1/2 cup pine nuts
  • salt and pepper to taste

Instructions
 

  • Peel and cut butternut squash into cubes drizzle with olive oil, salt and pepper roast in a 375 degree oven for 30 minutes
  • Mean while heat chicken stock keep warm, in a deep saute pan heat the butter and olive oil, add onion and garlic, saute until translucent,
  • Add the rice cook until golden, salt and pepper to taste, add hot chicken stock slowly and a little at a time waiting until the stock is absorbed before adding more while stirring continuously, Continue adding the broth until all is used
  • Cook until risotto is firm to the bite cooked about 20 minutes. Add parmesan cheese, roasted butternut squash,
  • Add the gorgonzola and more broth if the sauce is to thick. Top with Italian parsley, more gorgonzola and toasted pine nuts….ENJOY!!