Recipe: Winter Squash Risotto (using butternut squash, vegetable broth and white wine)

WINTER SQUASH RISOTTO

4 tablespoons unsalted butter, divided use
1 large onion, chopped
1 1/2 cups diced peeled butternut squash (about 8 oz.)
5 cups vegetable broth, divided use (as needed)
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
1/4 cup grated Parmigiano-Reggiano cheese (about 1 oz.)
1 tablespoon minced fresh parsley (for garnish)

Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add onion and saute until soft and light brown, about 10 minutes.

Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes.

Mix in rice. Add wine and cook until absorbed, stirring occasionally. Add 4 cups vegetable broth and simmer uncovered until completely absorbed, stirring occasionally, about 30 minutes.

Add 1/2 cup broth and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes.

Mix in remaining 1 tablespoon butter and parmesan cheese. Season with salt and pepper. Divide risotto among bowls. Garnish with parsley and serve.

Makes 4 servings
Source: Bon Appetit magazine, October 1992