Wonderful Winter Squash Risotto

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Total Time
1hr 10mins
20 mins
50 mins

This goes great with a turkey or chicken dinner, I also add in 2 tablespoons fresh minced garlic with the onions, I suggest to have your broth very hot when adding to the rice :)

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  1. Saute onion in the olive oil over low heat, about 10 minutes.
  2. Add the squash and 1/2 cup broth.
  3. Cover the pan, and cook until the squash is tender (about 10 mins).
  4. Add rice and wine, and cook until the wine is absorbed.
  5. Add 2-1/2 cups more broth, and simmer, uncovered until the liquid is absorbed (about 30 minutes).
  6. Add 1/2 cup more broth, and stir until rice is tender and creamy (about 5 minutes).
  7. Mix in the Parmesan cheese, and serve.