Butternut Squash Risotto

Categories: Sides

Ingredients

• 4 c chicken broth
• 2 c water
• 2 1/2 T olive oil, divided
• 1 (3 lb) butternut squash, peeled, seeded, cubed
• 1 tsp salt, divided
• 1/4 tsp pepper
• 1/2 T fresh thyme leaves
• 1 med onion, finely chopped
• 1 1/2 c Arborio rice
• 1/2 c dry white wine
• 1 T unsalted butter
• 1/4 c finely grated Parmigiano-Reggiano

Directions

1. bring broth and water to a simmer in a saucepan

2. heat 1 T oil in a nonstick skillet over med-high heat

3. cook squash w/salt and pepper, stirring occasionally, until it is golden in spots (8-10 minutes)

4. stir in thyme

5. add 1/2 c broth mixture to skillet, reduce heat and cook, stirring occasionally, until squash is tender and broth is evaporated (8-10 minutes more)

6. remove from heat and set aside

7. meanwhile, in a 4 qt heavy pot over medium heat, cook onion in remaining 1 1/2 T oil w/remaining salt, stirring until softened (about 6 minutes)

8. add rice and toss to coat w/oil; cook 2 minutes

9. add wine and cook until almost completely absorbed (2 minutes more)

10. stir 1/2 c simmering broth into rica and cook at a strong simmer, stirring frequently, until broth is absorbed

11. continue simmering and adding broth 1/2 c at a time, stirring constantly and letting each addition be absorbed before adding more, until rice is creamy-looking but still al dente (about 20 minutes total); mixture should be the consistency of thick soup (There may be leftover broth)

12. stir in butter, cheese, and reserved squash

13. serve immediately

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