Butternut Risotto

One of the best recipes I created throughout the snowy winter was a creamy, filling, and delicious butternut risotto. The recipe calls for very few ingredients and takes just a bit of elbow grease! These photos were taken by Tamara Murphy (http://www.tamarasphoto.com/) and are absolutely fantastic! Enjoy. 

Butternut Risotto
2 tbs olive oil (or butter if you really want to get fancy!)
2 cups Arborio rice
6 cups vegetable broth
1/2 tsp basil
1/4 tsp tarragon
1/4 tsp oregano
3 cloves garlic
1 tbs olive oil (again, butter works here too)
1/2 butternut squash - cut into 1/4" cubes
1/4 tsp pepper
1/4 cup Parmesan cheese (optional for the vegan folk!)

In a small non-stick skillet, heat 1 tbs of olive oil until you see a small wisp of smoke. Add the butternut cubes and saute with black pepper until the edges caramelize. Set aside.

In the bottom of a stock pot, heat the olive oil on medium and add the rice. Cook for a few minutes until you start to hear that lovely sizzling sound (3-5 minutes).

Add the herbs and ONE cup of vegetable broth. Stir the rice until that cup has been absorbed, then add the next cup. Repeat until all broth has been absorbed.

After the last cup of broth has been absorbed, add the butternut cubes and cheese. Stir until evenly combined.