Executive Chef/Owner

Roots Southern Table

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Butternut Squash Risotto:

-2 whole squash, cut, med. dice, Roasted

-1 box Arborio rice

-1 onion, small diced

-3tb butter

-2c. white wine

-1 pinch Saffron

-8 cups chicken stock/veggie stock (vegetarians), heated w/ Saffron

-2 tbl salt

-3 tbl butter

1/2 cup Parmesan cheese, shredded

1 tbl nutmeg

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1.) Heat butter + onion. Do not brown

2.) Add rice & coat evenly with butter. Add roasted squash.

3.) Add wine & cook until almost evaporated. Add salt.

4.) Add stock 2c at a time

5.) Cook rice until al dente, add butter, cheese, nutmeg, S&P

6.) Serve perfect meal!!!