Butternut Squash Risotto with Basil and Pine Nuts

Ingredients

• 2 1/2 cups vegetable broth
• 2 cups butternut squash, cut into 1-inch cubes
• 2 Tbsp. butter
• 1 large shallot, finely chopped
• 3/4 cup arborio rice (risotto)
• 1/4 cup dry white wine
• 1/4 cup freshly grated parmesan cheese
• kosher salt and freshly ground black pepper
• 2 Tbsp. toasted pine nuts (see note below)
• 1 Tbsp. finely chopped fresh basil

Instructions

1. In a small saucepan, heat the broth over medium-high heat. When the broth comes to almost a boil, add the butternut squash. Reduce the heat to a simmer over medium-low heat. Cook the squash for about 5 minutes until tender. Using a slotted spoon, transfer the butternut squash to a bowl. Cover the broth with a lid and reduce the heat to low to keep warm. In a medium saucepan, melt the butter over medium heat. Add the shallots and cook for 2 to 3 minutes until tender. Add the rice and stir to coat with the butter. Add the wine and cook for 1 to 2 minutes until wine has evaporated. Add 1/4 cup of the warm broth and stir for 1 to 2 minutes until absorbed. Continue cooking the rice and stirring constantly, adding 1/4 cup of broth at a time after each addition has absorbed, for 18 to 20 minutes until rice is tender and creamy. Turn off the heat. Add the squash and parmesan cheese. Gently stir to combine. Season with salt and pepper to taste. Transfer the risotto to a serving bowl. Top with pine nuts and basil.
2. Toasting Pine Nuts: To toast the pine nuts, heat a small pan over medium heat. Add the pine nuts, spreading them evenly in the pan. Stir occasionally until they are slightly golden 3 to 5 minutes.
3. http://lattesandleggings.com/2013/01/22/butternut-squash-risotto-with-basil-and-pine-nuts/