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1
Up to 2 hours before mealtime, cut the butternut squash into chunks and remove and discard the peel and seeds.
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2
Cut into 1/4- to 1/2-inch chunks.
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3
Peel the onion and cut into 1/2-inch pieces.
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4
Place the butter in a skillet over medium-high heat.
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5
Add the onion and cook, stirring frequently, for 12 to 15 minutes, or until the onion is translucent.
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6
Add the squash and Arborio rice and stir well.
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7
Place the bouillon cube in the water and smash it with a fork to break it up a little, then pour 1/4 cup of the water into the pan and cook over medium heat, stirring constantly, until all the liquid has been absorbed.
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8
Continue adding the water, 1/4 cup at a time, until youve used 1 3/4 cups of the water.
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9
It will take about 30 minutes to get to this point.
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10
Remove from the heat, cover, and let stand.
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11
Twenty minutes before mealtime, stir 1/2 cup of the water into the risotto and cook over medium heat, stirring constantly, for 8 to 10 minutes, or until the water is completely absorbed.
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12
Repeat the process with the remaining 1/4 cup of water.
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13
Season with salt and pepper, spoon the risotto onto plates, sprinkle with the Parmesan cheese, and serve immediately.
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14
Risotto is usually made with Arborio rice because it has a very high starch content (Carnaroli and Vialone Nano are the other good risotto rices).
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15
The starch gets released as you gradually stir in hot liquid, resulting in a creamy texture that you just cant get with regular white rice.
