Delicious Butternut Squash and Apple Risotto

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Your favorite fall flavors are stirred into the ultimate fall comfort food in this butternut squash and apple risotto!

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Ingredients

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Peel and cut one half of the squash into a 1/4 inch dice. Scatter squash chunks on one half of the sheet tray and toss with 1 Tbsp olive oil.

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When the half of squash is slightly cooled, scoop out, and puree in a food processor until smooth. Add a tablespoon or two of stock to thin if needed.

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Pour chicken stock into a small saucepan and bring to a simmer over low heat.

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In a large wide skillet, heat 1 Tbsp olive oil over medium heat.

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Risotto requires a short grain rice (such as arborio or carnaroli). It maintains it chew, while creating a creamy texture and holds up to all the stirring.

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for the full recipe!

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