Ingredients

• 2 cups cubed butternut squash
• 2 tablespoons butter
• ½ onion , minced
• 1 cup Arborio rice
• 0.33 cups dry white wine
• 5 cups hot chicken stock
• 0.25 cups grated Parmesan cheese
• salt and ground black pepper to taste

Instructions

1. 1 Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.
2. 2 Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.
3. 3 Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
4. 4 Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.
5. 5 Stir in Parmesan cheese and season with salt and pepper.

Nutrition per serving