Butternut Squash Risotto
- 1/2 cup chopped onion
- 1T unsalted butter
- 1T olive oil
- 1/2 cup basmati rice
- 2 cups boiling water
- 1 medium butternut squash, peeled and chopped
- 3 tomatoes, seeded and chopped
- 1/3 cup grated cheddar cheese
In large pan, saute the onion in 1T olive oil until softened. Stir in the rice. Pour in the boiling water, cover, and cook for 8 minutes over high heat. Stir in chopped squash, reduce heat and cook covered for 12 minutes or until the water has absorbed.
Meanwhile, melt the butter in a small sauce pan and add tomatoes. saute for 2 to 3 minutes. Stir in cheese until melted. Combine the tomato cheese sauce with the rice. ENJOY!