Wonderful Winter Squash Risotto

1. 1

   Saute onion in the olive oil over low heat, about 10 minutes.

2. 2

   Add the squash and 1/2 cup broth.

3. 3

   Cover the pan, and cook until the squash is tender (about 10 mins).

4. 4

   Add rice and wine, and cook until the wine is absorbed.

5. 5

   Add 2-1/2 cups more broth, and simmer, uncovered until the liquid is absorbed (about 30 minutes).

6. 6

   Add 1/2 cup more broth, and stir until rice is tender and creamy (about 5 minutes).

7. 7

   Mix in the Parmesan cheese, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.