Butternut Risotto

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can chicken broth or 2 cups homemade chicken stock
• 3 cups water
• 2 -3 tablespoons olive oil
• 1/4 cup onion, finely chopped
• 3 cups butternut squash, shredded
• 1 cup arborio rice
• 1/2 cup dry wine
• 2 tablespoons parmesan cheese, fresh, grated
• salt and pepper

Recipe

• 1 heat chicken broth and water in a saucepan to a slow simmer.
• 2 heat olive oil in a heavy saucepan over medium high heat and add the onion.
• 3 cook 5 minutes, or until translucent.
• 4 add shredded squash and cook over medium heat until lightly browned (10 - 15 minutes).
• 5 stir often.
• 6 add rice and cook 1 minute, stirring constantly.
• 7 add wine and cook and stir until liquid is absorbed.
• 8 add 1/2 cup of broth mixture and cook, stirring constantly, until liquid is absorbed.
• 9 continue stirring in broth 1/2 cup at a time until all or most of the liquid has been absorbed and rice is tender but still al dente (20 - 25 minutes).
• 10 stir in parmesan and season with salt and pepper.
• 11 garnish with more parmesan.