This recipe, a favorite at Stratford Court of Boca Pointe, FL, is a perfect hearty yet healthy selection during brisk weather. It also makes a great alternative for Easter celebrations and is easy to prepare, even for beginners!

Butternut squash contains high levels of beta-carotene, a powerful antioxidant that converts into vitamin A in the body to protect cells from damaging free radicals which can cause several chronic illnesses. Regular and adequate intake of beta-carotene has been known to help reduce the risk of coronary artery disease, stroke, certain cancers and macular degeneration.

Butternut Risotto

Serves 6 - 8

Ingredients:

• 1 tablespoon butter
• cup small diced butternut squash
• ¼ onion, minced
• 1 cup Arborio rice
• ¼ cup white wine
• 2 ½ cups hot chicken stock
• ½ cup frozen peas
• 2 tablespoons heavy cream
• 2 tablespoons grated parmesan cheese
• Salt and pepper to taste

Instructions: 

1. Melt the butter over medium heat.  Add the squash and onion.  Cook until the onion softens.
2. Add the rice, stirring to coat with the butter.
3. Add the white wine.  Cook, stirring constantly, until nearly evaporated.
4. Add the stock.  Reduce the heat.  Stir until the stock has been absorbed.
5. Add the peas, cream and Parmesan.  Stir to heat through.  Season to taste.