Creamy Butternut Risotto

• 5 cups vegetable broth (or chicken broth)
• 2 tablespoons olive oil
• 3 -4 garlic cloves, minced
• 1 lb butternut squash, peeled, seeded, cut into 1/ "- 1/2-inch cubes (about 3 cups)
• 1 12 cups arborio rice
• 14 teaspoon ground turmeric (or use saffron, crushed)
• 14 cup white wine (optional)
• 2 tablespoons butter (or margarine)
• 2 tablespoons finely shredded parmesan cheese
• 18 teaspoon fresh ground black pepper
• finely shredded parmesan cheese, to garnish (optional)

1. In a medium saucepan, bring broth to boiling.
2. Cover and reduce heat until broth just simmers.
3. Meanwhile, in a large nonstick skillet, heat oil over medium heat.
4. Add garlic; cook and stir for 15 seconds.
5. Add squash cubes and rice.
6. Cook and stir 1 more minute.
7. Slowly(and carefully) add 1/2 cup of the hot broth and the turmeric or saffron to rice mixture, stirring constantly(if using wine, add before the 1/2 cup broth, let absorb, then continue).
8. Continue to cook and stir over medium heat until broth is absorbed.
9. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy.
10. This should take about 25 minutes.
11. Remove from heat.
12. Stir in butter or margarine, the 2 tbls.
13. Parmesan cheese, and pepper.
14. Spoon into a serving bowl.
15. Sprinkle with additional finely shredded Parmesan cheese.
16. Taste for seasoning and add salt and more pepper if desired.
17. Enjoy!
18. Note:.
19. 1/4 cup of white wine added before broth and cooked until absorbed, then continue with directions can be used to add even more flavor.
20. This is optional.

vegetable broth, olive oil, garlic, butternut squash, arborio rice, ground turmeric, white wine, butter, parmesan cheese, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/creamy-butternut-risotto-454783 (may not work)