Saffron Risotto with Butternut Squash

Serve your Saffron Risotto with Butternut Squash warm and enjoy the rich, flavorful combination!

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 1 cup dry white wine
• 1 small butternut squash, peeled, seeded, and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 teaspoon saffron threads
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a small bowl, steep the saffron threads in a few tablespoons of warm broth. Allow it to infuse for about 10-15 minutes.
2. In a large pan or skillet, melt 1 tablespoon of butter over medium heat. Add the diced butternut squash and sauté until it's slightly tender. Remove half of the squash for later garnish.
3. In the same pan, add the chopped onion and garlic. Sauté until the onion is translucent.
4. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring to coat the rice with the butter and onion mixture.
5. Pour in the white wine and cook until it is mostly absorbed by the rice.
6. Start adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente texture.
7. Add the saffron-infused broth and continue stirring until well incorporated.
8. Stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
9. Gently fold in the sautéed butternut squash.
10. Garnish the saffron risotto with the reserved butternut squash and chopped fresh parsley.