Butternut Risotto

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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