Butternut Squash Risotto

Prep: 15 min., Cook: 35 min.

Yield: Makes 6 to 8 servings

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. Cut squash into 1/2- to 3/4-inch cubes.

2. Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.

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. 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.

*8 cups chicken broth may be substituted.