Karina Sharma
Butternut squash, Arborio rice, vegetable broth, onion, butter, Parmesan cheese, fresh thyme, salt, and pepper, onion, garlic.
Peel and cube the butternut squash.
In a pan, melt 1 tbsp butter and Sauté the chopped onion until soft and golden.
Add 1 cup Arborio rice to the pan. Stir for 2 minutes until lightly toasted.
Slowly add 1 cup of broth at a time, stirring constantly until absorbed. Continue until all broth is used.
Once squash is roasted, blend it until smooth. Add the puree to the risotto. Stir to combine.
Garnish your Payesh with roasted cashews, almonds, and raisins for that festive touch.