Butternut Risotto

From Pumpkins and Squash by Kathleen Desmond Stang.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 (14 1/2ounce) can chicken broth or 2  cups  homemade chicken stock
• 3  cups water
• 2 -3  tablespoons olive oil
• 1⁄4 cup onion, finely chopped
• 3  cups  butternut squash, shredded
• 1  cup arborio rice
• 1⁄2 cup dry white wine
• 2  tablespoons parmesan cheese, fresh, grated
•  salt and pepper

Directions

1. Heat chicken broth and water in a saucepan to a slow simmer.
2. Heat olive oil in a heavy saucepan over medium high heat and add the onion.
3. Cook 5 minutes, or until translucent.
4. Add shredded squash and cook over medium heat until lightly browned (10 - 15 minutes).
5. Stir often.
6. Add rice and cook 1 minute, stirring constantly.
7. Add wine and cook and stir until liquid is absorbed.
8. Add 1/2 cup of broth mixture and cook, stirring constantly, until liquid is absorbed.
9. Continue stirring in broth 1/2 cup at a time until all or most of the liquid has been absorbed and rice is tender but still al dente (20 - 25 minutes).
10. Stir in Parmesan and season with salt and pepper.
11. Garnish with more Parmesan.