This is the perfect gourmet meal if you are on a budget. This risotto is creamy with a hint of sweetness and the dried cranberries are the perfect accoutrement!
Butternut Squash Risotto (2-3 people)
- 1 cup basmati rice (trader joes $1.99)
- 1 bag pre-cut butternut squash (trader joes $1.99)
- 1/4 cup pure grade A maple syrup
- 1 tablespoon olive oil
- 1/4 cup dried cranberries
- 3 tablespoons butter
- 1-1/4 cup half and half (substitute milk or soy milk)
- 3 cloves minced garlic
- 1 onion chopped
- sea salt
- fresh parmesan grated
First you will want to boil 2 cups of water in a pot for the rice. Then add some salt to the water.
In a large frying pan add a tablespoon of butter. If you do find the pre-chopped squash, cut down into small diced pieces. When the pan is hot add in the onion and squash. Sauté on medium heat for 5-7 minutes. Next, add the garlic and another tablespoon of butter. Drizzle with the olive oil and stir.
In the mean time, add a cup of basmati rice to the boiling water and stir.
Once the butternut squash and onion turns a golden brown, pour in the pure maple syrup. Stir for another 5 minutes on low heat and turn off.
When the rice is done add a tablespoon of butter and lightly season with salt.
Then add the rice to the butternut squash mixture.
Next, add the dried cranberries and pour in the half n’ half a quarter of a cup at a time over the course of 40 minutes.
Cover the pan with a lid or tin foil and cook on low until finished.
Finish with a hit of salt and fresh cracked pepper. Serve by scooping the risotto into a 1-cup measuring cup and flip onto a plate. Grate fresh parmesan over top, oooh fancy. Finely dice some dried cranberries and use for garnish.
When you dig in, the risotto will be warm and creamy with melted parmesan. Can’t wait for you to try to this one. 😉
♥ Miss Amy
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