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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Butternut and saffron, what a great combination. Ingredients:
5 cups chicken broth, hot |
2 tablespoons olive oil |
3 garlic cloves, minced |
1 lb butternut squash, peeled seeded and cut into 1/4-inch cubes (about 3 cups) |
1 1/2 cups arborio rice |
1/4 teaspoon saffron |
2 tablespoons butter |
2 tablespoons parmesan cheese |
1/8 teaspoon pepper |
Directions:
1. In a large skillet heat oil over medium heat. Add garlic and cook for 15 seconds.
2. Add squash and rice and cook for 1 or 2 minutes, stirring.
3. Slowly and carefully ad 1/2 cup of the hot broth and the saffron, stirring constantly.
4. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy. (This should take about 25 minutes).
5. Remove from heat. Stir in butter, the 2 tablespoons of cheese and the pepper.
6. Spoon into a serving bowl. Sprinkle with additional parmesan.
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