Butternut Squash Risotto

Serves 4-6

Ingredients

• 3 1/2 cups chicken broth
• 2 1/2 tbspn butter (divided into 2 then 1/2)
• 1/2 small onion, finely chopped
• 1 butternut squash, peeled and diced (no need to roast beforehand)
• 1/2 cup dry white wine
• Parmesan to taste
• Salt
• 1 cup rice (arborio preferred)

Instructions

Heat broth over low heat. Melt 2 tbspn butter, onion, and squash in large saucepan. Cook over medium for about 5 minutes--onion should be transluscent.  Add rice, cook 2 minutes.  Add wine. Stir constantly until completely absorbed.  Add ladles of broth to cover rice.  Cook on medium until absorbed.  Continue to add and stir until rice is tender and firm--approximately 15-20 minutes.  The last 5 minutes, add remaining butter & parmesan to a creamy consistency.  Add salt and additional parmesan to top if desired.