Butternut Squash Risotto

I am pretty sure this recipe got saved on my computer during some magazine purge. I subscribe to all sorts of magazines, usually for free thanks to freebizmagazine or from rewards points for the cat litter we buy (so appetizing!). Real Simple has disappointed me in the past with most of their recipes, but this one was a standout. This is such a comforting dish and totally worth all the stirring. For one of my first ever dinner parties, I made risotto. I don't think I got to spend much time with my guests prior to dinner...stir stir stir!

Butternut Squash Risotto

4 cups chicken broth
2 tablespoons olive oil
½ yellow onion, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
1 small butternut squash, peeled, seeded and grated
1 large clove garlic, finely chopped
1 ½ cups Arborio rice
1 cup dry white wine
½ cup Parmesan, grated

Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt and pepper and cook for 4 minutes. Add the squash and cook until squash softens, 3 minutes. Add the garlic and cook for 30 seconds more. Add the rice and cook, stirring constantly for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until absorbed to add more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan.

Adapted from Real Simple

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