Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::4
Ingredients
2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste
Directions
Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.
Dotdash Meredith Food Studios
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.
Dotdash Meredith Food Studios
Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
Dotdash Meredith Food Studios
Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.
Dotdash Meredith Food Studios
Stir in Parmesan cheese and season with salt and pepper.
Dotdash Meredith Food Studios