Make Butternut Risotto with Sundried Tomatoes and Feta

Butternut Risotto with Sundried Tomatoes and Feta

Ingredients:

- 2 tablespoons olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 2 cups Arborio rice

- 1/2 cup sundried tomatoes, chopped

- 4 cups vegetable broth

- 1 cup milk

- 1 cup butternut squash, cubed

- 1/2 cup feta cheese, crumbled

- Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the Arborio rice and sundried tomatoes and cook for another 2 minutes, stirring constantly.

3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

4. Add the milk and butternut squash and cook for another 10 minutes, stirring occasionally.

5. Remove from the heat and stir in the feta cheese. Season with salt and pepper to taste.

6. Serve the risotto warm. Enjoy!