Butternut squash risotto

I love risotto and found that if you are going to make risotto, spring for the Parmigiano Reggiano -- it really makes the dish. And don't forget the saffron. And don't try to make this dish with anything other than Arborio rice (I learned the hard way -- and it really was the hard way).

This recipe is pretty simple. First start by roasting the squash:

3 TBSP Safflower oil
1 small butternut squash, peeled and cubed (smaller than 1" cubes --they cook faster)

Sprinkle the butternut squash cubes with safflower oil (high in vitamin E and it has a really high smoke point) and roast in a pan at 375 degrees for 45 minutes or until the squash is tender and sort of caramelized on the outside.

Now make the risotto:

1 c arborio rice
4 c chicken broth (or veggie broth, if you feel so inclined)
pinch of saffron threads
1 c grated Parmigiano Reggiano

Add the saffron to the broth and heat either in the microwave or on the stove.
Place the rice and a TBSP of safflower oil in a pan on medium heat. Stir the rice until evenly coated in oil and let it sit on the heat for a minute before adding 1 c of the saffron broth. Stir until the liquid has been mostly absorbed. Repeat. When you get to the final cup of broth, check the rice for doneness: it should be lightly al dente. Add the final cup of saffron broth to the rice, and then add the grated cheese. Stir in the roasted squash. Enjoy!