Butternut Risotto

1. 1

   Heat chicken broth and water in a saucepan to a slow simmer.

2. 2

   Heat olive oil in a heavy saucepan over medium high heat and add the onion.

3. 3

   Cook 5 minutes, or until translucent.

4. 4

   Add shredded squash and cook over medium heat until lightly browned (10 - 15 minutes).

5. 5

   Stir often.

6. 6

   Add rice and cook 1 minute, stirring constantly.

7. 7

   Add wine and cook and stir until liquid is absorbed.

8. 8

   Add 1/2 cup of broth mixture and cook, stirring constantly, until liquid is absorbed.

9. 9

   Continue stirring in broth 1/2 cup at a time until all or most of the liquid has been absorbed and rice is tender but still al dente (20 - 25 minutes).

10. 10

    Stir in Parmesan and season with salt and pepper.

11. 11

    Garnish with more Parmesan.

No additional tips available.