Creamy Butternut Squash Risotto

Ingredients List

• 2 cups cubed butternut squash

• 2 tablespoons butter

• ½ onion, minced

• 1 cup Arborio rice

• ⅓ cup dry white wine

• 5 cups hot chicken stock

• ¼ cup grated Parmesan cheese

• salt and ground black pepper to taste

Instructions

Place the butternut squash in a steamer basket set in a saucepan, adding water until it reaches just below the basket. Cover and bring to a boil, then steam the squash for 10-15 minutes until tender. Drain the squash, then mash it with a fork in a bowl until smooth.

Melt butter in a saucepan over medium-high heat. Add the onion and cook, stirring for 2 minutes until it softens. Stir in the rice and cook, stirring frequently, until the rice becomes shiny and the onion starts to brown around the edges, about 5 minutes more.

Pour in the white wine and cook, stirring constantly, until it has fully evaporated. Mix in the mashed squash and one-third of the hot chicken stock; lower the heat to medium.

Cook and stir until the chicken stock is absorbed by the rice, about 5 to 7 minutes. Add half of the remaining chicken stock, continuing to stir until absorbed. Finally, pour in the rest of the stock and keep stirring until the risotto becomes creamy.

Mix in the Parmesan cheese and season with salt and pepper to taste.

Nutritional Information (per serving)