Boozy Spicy Autumn Risotto with Butternut Squash
Autumn Butternut Squash Risotto fused with Fall flavors, Indian spices.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 small butternut squash cubed
- 1 medium onion diced
- 1/4 cup butternut infused-squash vodka optional, can use white wine or no alcohol
- large dash nutmeg
- 1 green chili sliced
- 1 red chili broken in half
- 2 teaspoons turmeric
- 2 1/2 cups arborio rice
- 5 cups chicken or vegetable broth
- 1 teaspoon sea salt
- 1 teaspoon white pepper
- tablespoon of dried cranberries
- toasted pumpkin seeds for garnish
Instructions
- Saute butternut squash in olive oil.
- Add in onion and 1 tablespoon butter. Add in green chili sliced and red chili.
- Once onion is translucent, add arborio rice and stir until moistened.
- Immediately add in 1/2 cup broth. Once that evaporates add in another 1/2 cup broth. Move rice to side of pan. Add remaining tablespoon butter and vodka. Stir and stir through rice. Once evaporated, add in another 1/2 cup broth and dried cranberries.
- Add in salt, white pepper.
- Continue to add 1/2 cup broth at a time until five cups are used.
- Season again with salt, pepper and dash nutmeg and garnish with toasted pumpkin seeds.