Prep Time: 10 minutes

Cook Time: 20-25 minutes

Serving: 2 people

A Word From The Cook

This is one of the easiest Risotto’s that I’ve done that is worthy of doing again.   Try it!

Ingredients

• 2 Cups Butternut Squash (diced)
• 1/2 Tbsp Olive Oil
• 4 Cups Chicken Broth
• 2 Tbsp Butter (divided)
• 1 Shallot (diced)
• 2 Cloves Garlic (crushed)
• 1 Cup Arborio Rice
• 6 Large Scallops (I use 3 per person)
• Salt & Pepper to taste

Optional

• 1/2 Cup frozen Peas
• 1/2 Cup Grated Parmesan Cheese

Instructions

1. Preheat Oven to 375°.
2. Combine the diced Butternut Squash (small dice) with 1 Tbsp  Olive Oil.   Spread onto a parchment lined baking sheet.
3. Bake for 20 minutes.
4. Add the squash to a blender with 1/2 cup of the Chicken Broth.    Purée to a smooth texture.
5. Heat the Chicken Broth in a sauce pan – keep hot while making the Risotto.
6. In a large non stick skillet sauté  the Shallot and Garlic in 1 Tbsp butter for about 2 minutes.
7. Add the Arborio and the white wine to the pan and continue to sauté for another 3 minutes; wine should be almost evapourated.
8. Add the Butternut Squash purée and combine.
9. Add 1 cup of the Chicken Broth.    Stir constantly until the broth is almost consumed by the rice, but not dry.
10. Repeat this step until all the broth is gone – it will take about 20-25 minutes.
11. While this is finishing sear the Scallops in 1 Tbsp of butter add Pepper to taste.
12. Serve the Risotto in a Bistro Bowl with the Scallops on top.
13. If using Peas add them into to recipe when 1/2 the broth has been added to the Risotto.
14. If using grated Parmesan stir this into the Risotto after it is finished cooking.