Butternut Squash Risotto by Chef Jenny

Ingredients:

Risotto:
• 4 cups steamed Arborio rice
• 1 tsp. sea salt

Puree:
• 2 1⁄2 cups diced butternut squash
• 1⁄4 cup extra-virgin olive oil
• 2 tbsp. raw honey (optional)
• 1 clove garlic
• 2 tbsp. stemmed fresh rosemary
• 1 Roma tomato
• 1 tbsp. dried basil
• 1⁄2 cup water

Directions

1. In a medium-size bowl, combine rice and sea salt and toss well.
2. Let sit until the rest of the recipe is prepared.
3. In a high-powered blender, combine all puree ingredients and puree to a smooth
consistency. Butternut squash is very dense, so it’s important to really work with this
mixture until it’s rich and creamy.
4. Pour over the rice and toss well.
5. Transfer to a deep baking dish and bake at 250 for 20 minutes.
6. Enjoy garnished with fresh tomato or avocado.