Squash Risotto

1. 1

   Start by sauteing the chopped onion

2. 2

   Add the squash cook for about 2 min

3. 3

   Now add the rice and brown it, stirring constantly so it doesn't burn, for almost 10 min.

4. 4

   Add the wine and stir until it's absorbed by the rice

5. 5

   Add 1 cup of the vegetable broth, and stir until it's absorbed by the rice.

6. 6

   Keep adding broth and stirring until its absorbed for 20 minutes repeatedly: add broth, stir until it's absorbed, add more broth.

7. 7

   2 minutes before the end, add the Parmesan cheese and stir.

8. 8

   Add the butter, and stir.

* Per serving · 4 servings · Values may vary.

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