Winter Squash Risotto



INGREDIENTS:

1 tbl. olive oil

1 small chopped onion

1.5 cups diced winter squash (butternut, acorn, etc.)

3.5 cups chicken broth - or more

1 cup Arborio rice

1/2 cup white wine

1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Saute onion in olive oil over low heat about 10 minutes.
Add  squash and .5 cup chicken broth.  Cover pan and cook
until squash is tender, about 10 minutes.  Add rice and wine
and cook until wine is absorbed.  Add 2.5 cups broth and 
simmer uncovered until liquid is absorbed, about 30 minutes.
Add .5 cup broth and stir until rice is tender and creamy,
about 5 minutes.  Mix in Parmesan and serve.



Winter Squash Risotto