Butternut Squash Risotto

Butternut Squash Risotto

INGREDIENTS

• 1 Package Stahlbush Island Farms Frozen Butternut Squash
• 4 cups chicken stock
• 1 cup water
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 cups arborio rice
• 1/2 cup white wine
• 1 tablespoon rosemary, chopped fine
• 1/2 cup butter
• 3/4 cup grated Parmesan cheese

INSTRUCTIONS

• Preheat the oven to 450°F and generously oil an 8-inch cast iron skillet.
• Steam the cauliflower and garlic with a small amount of water until tender, about 5-6 minutes. Remove any excess water and set aside to let cool a bit.
• Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
• In a blender, blend together the cauliflower, yogurt, olive oil, mustard, and salt and blend until creamy. Add this into the bowl with the spinach, artichokes, and scallions, and mix together until combined. 
• Spread the spinach mixture into the skillet and top with the cheese. Sprinkle with red pepper flakes if desired. 
• Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
• Garnish with parsley & serve with your choice of bread or crackers.