Squash & Golden Onion Risotto

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 5  cups broth
• 1⁄4 cup butter
• 3  onions, halved then sliced
• 2 -4  cloves garlic, chopped
• 2 -3  lbs squash, seeded, peeled, cut into cubes
• 1  teaspoon sage
• 3⁄4 cup white wine
• 1⁄4 cup red wine or 1⁄4 cup marsala
• 1  tablespoon  balsamic vinegar
• 1 1⁄2 cups arborio rice
•  pepper
•  parmesan cheese

Directions

1. Heat broth in one saucepan.
2. Melt 1/4 cup butter in a large saucepan.
3. When butter foams, add onion and garlic. Saute over med. heat until pale yellow.
4. Add squash and sage; cook until starting to become tender.
5. Add wines and reduce.
6. Add balsamic vinegar and lower heat.
7. And rice, mix well.
8. When rice is coated, stir in 1-2 ladles of broth, cook until absorbed.
9. Continue this routine for 15-20 min.
10. Season with pepper. Serve with Parmesan.