Butternut Squash Risotto
This terrific fall recipe was just requested at the office so we thought we would pass it on! Remember this yummy vegetable is seasonal and can easily be found locally and organically grown.
Enjoy!
2 tablespoons organic olive oil
1/4 cup thinly sliced organic leeks
1 cup Arborio rice
2 1/2 cups diced organic butternut squash
1/2 teaspoon grated nutmeg
4 1/2 heated organic vegetable broth
2 tablespoons organic butter
Sea salt and pepper to taste
1. Heat the olive oil in a saucepan, add leeks. Cook till softened.
2. Add the squash, nutmeg and broth. Stir, reduce heat and add rice. Cover saucepan and cook till rice has absorbed liquid, about 20 minutes.
3. Stir in butter and seasonings. Serve hot.
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