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*Mom's Butternut Squash Risotto
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Mom's Butternut Squash Risotto
½ stick unsalted butter
1 medium onion chopped
2 cloves garlic, minced
1 cup Arborio rice
3 TBS dry white wine
24oz chicken broth
½ cup grated Parmesan cheese, plus additional to pass around
1 Medium butternut squash
Cube butternut squash- 2 cups worth. Roast for 10 minutes unitl slightly tender.
Melt butter in large saucepan over medium heat. Add onion and garlic, sauté 5 minutes. Add rice, stir 30 seconds. Add butternut. Add wine, stir 1 minute. Add broth and simmer until rice is tender but slightly firm, stirring occasionally, about 25 minutes.
Mix in ½ cup Parmesan cheese. Season with salt and pepper. Optional: sprinkle parmesan on top after you plate.
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