Butternut Squash Risotto

This is a basic risotto recipe using butternut squash and green onions. It has no cheese, but you can add some grated Parmesan if you want.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1  cup green onion
• 4  garlic cloves, crushed
• 3  cups arborio rice
• 2  quarts vegetable broth
• 1  cup white wine
• 1  butternut squash, diced (approx 4 cups)

Directions

1. Heat broth until almost boiling, then reduce to a simmer.
2. In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.
3. Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.
4. Add salt and pepper to taste.