Butternut Squash Risotto

1. 1

   Heat chicken stock in a pot and keep it simmering over low heat. Do not boil.

2. 2

   In a saute pan, heat 1 tablespoon of olive oil and caramelize butternut squash over medium heat. Add 1/2 cup of checkin stock and continue cooking until liquid is absorbed and butternut squash is tender. Add more chicken stock as needed.

3. 3

   Meanwhile, heat 2 tablespoon of olive oil in a deep large skillet and saute onions over low-medium heat until translucent(about 8 to 10 minutes). Stir frequently and do not burn or it will be bitter. Add garilc and saute for another 2 minutes. Add rice and continue sauteing for another 5 to 8 minutes untill rice becomes opaque and translucent. Add white wine and continue to stir and cook until liquid is absorbed. Start adding chicken stock one ladle at a time. Each time, stir frequently and let the liquid absorb before adding more liquid. Continue this process until rice is tender but al dente(about 20 to 25 minutes). Last 5 minutes of cooking, add cooked butternut squash to the rice. When rice is cooked, add parmesan cheese and butter. Salt and pepper to taste, and serve.

* Per serving · 4 servings · Values may vary.