Butternut Squash Risotto

Ingredients

• 1 large butternut squash (about 1 lb.), peeled and seeded
• 8 cups vegetable broth*
• 3 tablespoons butter
• 1 1/4 cups finely chopped onion
• 2 cups Arborio rice (short-grain)
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup whipping cream
• Salt and pepper to taste

Preparation

1. 1. Cut squash into 1/2- to 3/4-inch cubes.
2. 2. Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.
3. 3. Meanwhile, melt butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add squash, and cook, stirring occasionally, 4 minutes. Add rice, and cook 2 minutes. Stir in wine; cook 1 minute.
4. 4. Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste. Transfer to a large serving bowl. Serve immediately.
5. *8 cups chicken broth may be substituted.