Butternut Squash Risotto

By Texaschef11

Ingredients

• 4 cups chicken broth
• 2 tablespoons olive oil
• ½ yellow onion, finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 small butternut squash, peeled, seeded and grated
• 1 large clove garlic, finely chopped
• 1 ½ cups Arborio rice
• 1 cup dry white wine
• ½ cup Parmesan, grated

Preparation

Step 1

Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt and pepper and cook for 4 minutes. Add the squash and cook until squash softens, 3 minutes. Add the garlic and cook for 30 seconds more. Add the rice and cook, stirring constantly for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until absorbed to add more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan.