Butternut Squash Risotto

• 1 1/2 cups roasted butternut squash puree
• 1 Tablespoon olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1 teaspoon turmeric
• 3 cups vegetable broth, kept hot
• 1/2 cup parmesan cheese
• 1/4 teaspoon nutmeg

1. 1) Heat olive oil in a large saucepan over medium high heat. Add onion and saute for 4 minutes or until tender.
2. 2) Add garlic and cook for 2 more minutes.
3. 3) Add rice while stirring constantly with a wooden spoon, cook for 2 more minutes.
4. 4) Add turmeric and cook about 2 more minutes, stirring often.
5. 5) Add 1 cup of the hot broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in 3/4 cup increments and stirring often until the rice is creamy (not soupy) and soft but still al dente, about 25 minutes.
6. 6) Remove from heat and add roasted squash and cheese. Stir. Add nutmeg to taste. Serve immediately. If not serving immediately, keep warm and add cheese right before serving.

puree, olive oil, onion, garlic, arborio rice, turmeric, vegetable broth, parmesan cheese, nutmeg

Taken from www.epicurious.com/recipes/member/views/butternut-squash-risotto-52451621 (may not work)