Prep time: 10 minutes
Cook time: 45 minutes
12 cups low-sodium vegetable broth
2 tablespoons water
2 medium onions, diced
1 small butternut squash, peeled and diced
4 cups raw Arborio rice (do not rinse)
2 cups white cooking wine
Place the vegetable broth in a medium saucepan and warm over medium heat.
In a large saucepan, heat 2 tablespoons of water and add the onion. Cook and stir for 10 minutes, or until the onion is translucent and soft.
Add squash and continue cooking for another 5 minutes.
Add the rice and gently toast the rice for 3-4 minutes. Pour in the wine and stir constantly until the wine has been absorbed.
Using a soup ladle, add 1 cup of the hot vegetable broth and stir with a wooden spoon until it has been absorbed, stirring constantly.
Repeat with the remaining broth, adding 1 cup at a time, until all of the broth has been absorbed and the rice is tender with a creamy consistency. This should take about 30 minutes total. Feel free to add a little more broth if you like your risotto extra creamy.
In the meantime, steam the sugar snap peas until they are bright green, and then immediately remove from heat, place in a medium bowl, and set aside.
Serve the risotto warm, garnished with the steamed sugar snap peas, pomegranate seeds, and thinly sliced dried apricots, in a large serving bowl or in individual bowls. Enjoy!
1–3 dried apricots, thinly sliced
1 cup pomegranate seeds
2 cups sugar snap peas
2 small bowls for garnishes
Medium pot and steamer basket
Large serving bowl
Individual bowls for serving