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Ingredients

• 5 cups  reduced-sodium chicken broth
• 2 tablespoons  olive oil
• 3 cloves  garlic, minced
• 1 pound  butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch cubes (about 3 cups)
• 1-1/2 cups  arborio rice
• 1/4 teaspoon  thread saffron, crushed, or ground turmeric
• 2 tablespoons  butter or margarine
• 2 tablespoons  finely shredded Parmesan cheese
• 1/8 teaspoon  pepper
•   Finely shredded Parmesan cheese (optional)

Description

Bright Orange Squash Makes An Italian Risotto That's A Great Side Dish In The Fall Or Winter.

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