Butternut Squash Risotto

Butternut Squash Risotto (makes 4-6 servings)

Ingredients:
2 c. chicken broth
3 c. water
2-3 T EVOO
1/4 c finely chopped onion
1 c. Arborio rice
1 c. freshly grated Parmesan
3 C. shredded butternut squash (uncooked)
1/2 c. dry white wine
salt and pepper to taste

To Do:
1. Heat broth and water to slow simmer.
2. In a separate pan, heat EVOO, add onion and cook until translucent, about 5 minutes. The add squash and cook over medium heat, stirring frequently until lightly browned, about 15 minutes.
3. Add rice and cook 1 minute, stirring constantly.
4. Add wine and cook until liquid is absorbed. Continued in 1/2 c. increments until all liquid is absorbed and rice is tender (about 25 minutes).
5. Stir in parmesan and season with salt and pepper.

Enjoy with a green salad!

Adapted (by me!) from a Williams-Sonoma cookbook