Creamy Fall Squash Risotto

These squash are just the right size for a batch of homemade risotto. Just peel, seed and dice.

You'll need shallots, apples, broth, fresh thyme and good parmigiano reggiano (freshly grated), it's the best.

Sauté the squash in a little olive oil and butter until tender.

Add shallots and chopped apples to the squash.

Stir in the risotto.

 Add broth a little at a time.

Continue to add broth as soon as the last bit has been absorbed. It will start to get creamy as it cooks.

This squash risotto is such a great fall side dish.

Garnish with lots of parmesan cheese.

Great with pork, chicken & seafood.